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Stuffed Honeynut Squash

Stuffed Honeynut squash

a beautiful healthy side dish to add to your Thanksgiving Table 

Servings 4


  • 2 honeynut squash
  • 1/2 cup brussels sprouts
  • 1/2 cup sliced mushrooms
  • 1/2 cup farro
  • 1/4 cup pomegranate arils


  1. Preheat the oven to 400 degrees Fahrenheit. 

  2. Slice the honeynut squash in half, scoop out the seeds. Drizzle with olive oil and place on a baking sheet in the oven. Cook for 30 minutes. 

  3. Meanwhile, shred the Brussels sprouts using a mandolin and slice the mushrooms.

  4. In a small pot, cook the farro in 1 and 1/2 cups of water. 

  5. Add the other half of olive oil to a small pan an add the Brussels and mushrooms. Season with salt and pepper. 

  6. Deseed part of a pomegranate. 

  7. Once the farro, Brussels, and mushrooms are cooked. Add the Brussels and mushrooms to the farro and mix together. 

  8. To serve: add the farro and veggies into the scooped out part of the squash. Sprinkle with pomegranates.