i usually only have acorn squash around thanksgiving, but i saw it in the store this weekend and remembered i had some farro at home i had been meaning to try. i’ve always used my mom’s recipe for a cranberry-orange stuffing, but i’ve been doing a lot of orange lately and opted for something savory instead.
FARRO STUFFED ACORN SQUASH
1 acorn squash, halved
1/2c dry farro or other grain
1/2c red onion, diced
1/2c asparagus, diced
1/2c chickpeas, rinsed and drained
1T olive oil
3/4t salt
1/4t thyme
pinch of pepper
1t dry white wine
1t lemon juice
preheat the oven to 400ºF. cut the squash in half and scoop out the seeds. drizzle the hollowed-out squash halves with olive oil and place cut side down on a piece of foil and bake for 30 minutes. while that’s going, cook the farro according to the package’s directions (mine took 10 minutes). if you don’t wanna use farro you can substitute it with whatever other grain or pasta you like.. i just saw farro in trader joe’s and decided it was time to try it, and it has been sitting in the cabinet waiting for an occasion. it has a lot of calories, but also a lot of protein. yay. now saute the onion, asparagus and chickpeas in the olive oil over medium-high heat until the onions are translucent, about 5 minutes. salt, pepper and thyme them. when the squash is done, spoon the filling into the squash bowls, sprinkle on the wine and lemon and put back in the oven for another 5-10 minutes at 350ºF. if there’s any extra filling, just leave it out and eat it as you start hollowing out your acorn squash. mine had a tiny little center and didn’t fit much of the farro-veg mixture, but as i ate the squash it made room for more filling 😀
yield: 2 squash bowl servings
THE SNAGGLEST TOOTH 