Stuffed Acorn Squash

3 servings; MFP - Stuffed Acorn Squash w farro

• 1 acorn or butternut squash (600 g for 3 servings)

• 1 tsp canola oil

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

• ¼ teaspoon ground black pepper

• 1/4 cup onion

• 1 stalk celery

• 1/4 apple, chopped

• 108 g (0.6 cup) Bob's Red Mill Organic Farro Grain

• ¼ teaspoon dried sage

• ⅛ teaspoon garlic powder

• Add 1/3 cup beans or 1 oz nuts (chopped)

• 1/4 cup dried cranberries

• 1 oz (30 g) Cabot - Seriously Sharp Cheddar Cheese

1. Pressure cook grains and veggies.  Add apple, nuts and cranberries after cooking.

2. Steam acorn squash.  

Notes:

Peeled and halved butternut squash took ~20 mins to steam.

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