This is a simple recipe that can be adjusted according to what vegetables you have around. The only thing you must have is an acorn squash! I used farro for the stuffing, but quinoa, brown rice, couscous or any grain can be substituted.
Stuffed Acorn Squash
- 1 acorn squash
- 1/4 cup of chopped peppers
- 1/4 cup of chopped red onion
- 1 cup of chopped kale
- 3/4 – 1 cup of cooked farro
- 1/2 cup of garbanzo beans
- 1/4 cup of pumpkin or sunflower seeds
- A few TB. of olive oil
- 1/4 cup of grated cheese
- salt & fresh ground pepper
First wash your squash, then carefully cut in half lengthwise. Scoop out the seeds with a spoon and then brush the inside and outside with olive oil. Bake at 400 degrees on a baking pan face down until they pierce easily with a knife.
While the squash is baking, cook the farro according to the package, until tender. While that is simmering, chop your peppers, onion and kale. Pour a few TB. of oil in a skillet and lightly brown the onions and peppers and garbanzos.
When the veggies are golden put them into a bowl and add the cooked farro, chopped kale and pumpkin seeds. Add a little salt & fresh ground pepper to taste. Toss together well. When the squash is cooked through spoon the farro mixture into the halved squash. Top with the cheese and return to the oven until the cheese is melted.
Serve while hot from the oven sprinkled with some extra pumpkin seeds, salt & pepper.
This is an easy and delicious dish for a cold winter day when squash is readily available at the market. They last a long time, so always keep some squash on hand to whip up this dish with whatever veggies and grains you have on hand. Your family will love it!