Roasted Vegetable & Farro Stuffed Squash

Farro, an ancient Mediterranean grain prized for its nutty chew, anchors this autumn supper. Roasted acorn squash halves cradle a savory mix of farro, late tomatoes, spinach, and crumbled goat cheese brightened with sage and lemon zest.

Serves 4 · 15 min prep · 45 min cook

Estimate for one serving

• 380 cal
• 12g protein
• 52g carbs
• 16g fat
• 3g fiber

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Ingredients

• 2 medium acorn squash
• 1.5 cups cooked farro
• 1 cup diced late tomatoes
• 2 cups baby spinach
• 1 small yellow onion
• 3 garlic cloves
• 8 fresh sage leaves
• 1/4 cup fresh parsley
• 1/3 cup crumbled goat cheese
• 3 tbsp olive oil
• 1 tsp lemon zest
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp ground cinnamon

Instructions

1. 1Preheat the oven to 400°F. Halve the acorn squash lengthwise and scoop out the seeds with a spoon.
2. 2Brush the cut sides of the squash with olive oil, season with salt, pepper, and cinnamon, then place cut-side down on a baking sheet.
3. 3Roast the squash for 25 to 30 minutes until the flesh is fork-tender and the edges begin to caramelize.
4. 4While the squash roasts, dice the onion and mince the garlic; warm a skillet over medium heat with a splash of olive oil.
5. 5Sauté the onion until translucent, about 5 minutes, then add garlic and torn sage leaves and cook 1 minute more until fragrant.
6. 6Stir in the diced late tomatoes and cook 3 to 4 minutes until they soften and release juices.
7. 7Add the cooked farro and baby spinach, tossing until the spinach wilts and everything is heated through; finish with lemon zest, chopped parsley, salt, and pepper.
8. 8Flip the roasted squash halves cut-side up and mound the farro-vegetable mixture generously into each cavity.
9. 9Scatter crumbled goat cheese over the stuffing and return the pan to the oven for 8 to 10 minutes so the cheese softens and the top lightly browns.
10. 10Let the stuffed squash rest 3 minutes, then serve each half as a complete dinner plate with any pan juices spooned over.