Print
Mushroom Farro Stuffed Acorn Squash

Mushroom Farro Risotto stuffed Acorn Squash

Mushroom Farro served in an edible bowl! 

Prep Time 10 minutes
Cook Time 35 minutes
Servings 2

Ingredients

  • 2 tsp olive oil divided
  • 1 acorn squash sliced in half, seeds scooped out.
  • 1 cup dried farro
  • 2 1/4 cup low sodium vegetable broth
  • 1 cup mushrooms sliced
  • sage
  • 3 tbsp Parmesan divided

Instructions

  1. Preheat the oven to 425 degrees.
  2. Drizzle olive oil on squash, place in the oven for 30 minutes.
  3. In a medium pot add 1 cup of dried farro and 1 cup of vegetable broth.
  4. Cook on medium heat for 10 minutes until farro absorbs all the liquid, then add the second cup. Cook until farro absorbs the second cup of liquid and the farro is tender.
  5. On a second burner, in a small skillet, add 1 tsp of olive and 1 cup of sliced mushrooms. Cook for 5-8 minutes until golden brown.

  6. Add the mushrooms into the pot with farro.

  7. Add the sage to the pan. Cook for 1-2 minutes until crispy.
  8. Add the remaining liquid to the pot. Once its almost all soaked up, add 2 tbsp Parmesan. Cook for 1 more minute.

  9. To serve, scoop the farro mixture into the acorn squash. Sprinkle the crispy sage and Parmesan on top.