Mushroom Farro served in an edible bowl!
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.
Add the mushrooms into the pot with farro.
Add the remaining liquid to the pot. Once its almost all soaked up, add 2 tbsp Parmesan. Cook for 1 more minute.
To serve, scoop the farro mixture into the acorn squash. Sprinkle the crispy sage and Parmesan on top.