Stuffed Acorn Squash

2 servings; MFP - Stuffed Acorn Squash w farro

• 1 acorn squash

• 1 tsp canola oil

• 6 g Better Than Bouillon - Bouillon, Vegetarian, No Chicken Base

• ¼ teaspoon ground black pepper

• 1 small onion

• 2 stalks celery

• 1 apple, chopped

• 1/2 cup Bob's Red Mill Organic Farro Grain

• ½ cup dried cranberries

• ¼ teaspoon dried sage

• ⅛ teaspoon garlic powder

• Add 1/3 cup beans or 1 oz nuts

• 1/4 cup Cabot - Seriously Sharp Cheddar Cheese

1. Pressure cook grains.  Add apple and cranberries after cooking.

2. Steam acorn squash.  

Notes:

Other cooked grains may be substituted for the farro, such as rice, quinoa, bulgur, or barley.

The stuffing works well in other types of squash such as butternut, buttercup, kabocha, etc.

Make Ahead: Bake the squash and prep the stuffing up to one day in advance. When ready to bake, stuff squash and bake as directed, adding an extra 10 minutes baking time since all the ingredients are cold.

Nutrition Information

Calories: 384kcal, Carbohydrates: 51g, Protein: 21g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 625mg, Potassium: 1100mg, Fiber: 7g, Sugar: 10g, Vitamin A: 1382IU, Vitamin C: 29mg, Calcium: 180mg, Iron: 3mg