Roasted Acorn Squash With Farro Stuffing

Ingredients

• 2 acorn squash, halved and seeded
• 1 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup uncooked farro
• 1 cup vegetable broth
• 1/4 cup minced onion
• 1/4 cup minced garlic
• 1 tablespoon minced fresh rosemary
• 1 tablespoon minced fresh thyme
• 1/2 cup grated Parmesan cheese

Directions

1. Preheat oven to 400 degrees F.
2. Brush the insides of the squash halves with olive oil, and season with salt and pepper.
3. Place squash on a baking sheet and roast in preheated oven for 20 minutes.
4. Meanwhile, in a medium saucepan, combine farro and vegetable broth. Bring to a boil, reduce heat, and simmer for 20 minutes or until farro is tender.
5. In a medium skillet, heat olive oil over medium heat. Add onions and garlic, and cook until softened, about 5 minutes. Add rosemary and thyme, and cook for 2 minutes more.
6. Stir the cooked farro and onion mixture together, and season with salt and pepper to taste.
7. Remove squash from oven, and fill each half with the farro mixture. Sprinkle with Parmesan cheese.
8. Return to oven and roast for an additional 15 minutes, until cheese is melted and bubbly.
9. Serve warm.

Interesting Facts

• Farro is an ancient form of wheat, packed with nutrition.
• Roasted acorn squash is a delicious and nutritious vegetable.
• Herbs add flavor and nutrition to dishes.