Ciao Chow Linda

Farro and Sausage Stuffed Acorn Squash

Author: Ciao Chow Linda

Ingredients

• 1 large acorn squash

• salt, pepper

• a few tablespoons of olive oil

• 2 links Italian sausage

• 1/4 cup onion, minced

• 1 stalk of celery, minced

• 1/2 cup farro

• 1 cup water

• 1 egg, beaten lightly

• 1/2 cup grated parmesan cheese

• 1 cup shredded mozzarella cheese

• a couple of leaves of minced fresh sage

• a small amount of minced parsley

Instructions

1. Cut the squash in half, remove the seeds, rub the cut ends with olive oil, and sprinkle with salt and pepper.

2. Place in a 350 degree oven, covered with aluminum foil and bake for about 45 minutes to an hour or until tender.

3. Let the squash cool.

4. Bring the water to a boil, add the farro and a pinch of salt.

5. Cover with a lid, and let simmer on low heat for about 20-25 minutes or until all the water is absorbed.

6. Let the farro come to room temperature.

7. Take the casings off the sausage and break up the sausage into bits, cooking in a couple of tablespoons of olive oil.

8. Add the minced onion and minced celery, and cook until softened,

9. Scrape the cooked squash from the interior of the squash, cutting into large pieces.

10. To the cooked and cooled farro, add the squash, the cooked sausage, onion and celery, the beaten egg, the parmesan cheese and most of the mozzarella cheese, keeping some aside to sprinkle on top. Season with salt, pepper and the minced parsley.

11. Mix thoroughly, then stuff back into the squash.

12. You will have more than will fit into the squash, so butter a small casserole and place the remaining stuffing inside,

13. Sprinkle more mozzarella cheese on top.

14. Bake in a 375 degree oven for 30 minutes.

15. At the end of 30 minutes, turn on the broiler for a few minutes to allow for greater browning on top, but keep an eye on it since it can burn easily,.