STUFFED ACORN SQUASH ✨ this is definitely not a traditional part of a thanksgiving meal (at least not mine), but hey you could switch it up! Regardless, it’s an awesome fall recipe that you need to try 🥳
preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Cut acorn squash in half width wise and cut a very thin slice off the bottom so they stand up straight. Scoop out the seeds, discard. Brush each half with 1/2 teaspoon of oil, season with salt and pepper. Place on the baking sheet cut side up and bake for 35-45 minutes, or until fork tender. While the squash are cooking, rinse farro and cook according to package instructions. Split the amount of water it calls for in half and replace it with vegetable broth (if it calls for 4 cups of water, make 2 of those cups vegetable broth). Add salt and pepper to taste. While both are cooking, heat a large pan over medium heat. Add tbsp of oil and the diced onion. Cook until translucent, then the mushrooms, kale, and seasonings. Cook until tender then add the garlic and chopped walnuts, mix and cook for ~30 seconds. Remove pan from heat and add in the farro and dried cranberries to the veggie mixture. Stir to combine. Stuff the acorn squash with the mixture. If the acorn squash is cooked to your liking, feel free to enjoy right away! If you’d like it a little softer, place the stuffed squash back in the oven for ~5-10 minutes. ENJOY 🤩
