Ingredients

The following ingredients have 4 Servings
  • 1 medium Uncooked acorn squash halved, seeded
  • 2 spray(s) Olive oil cooking spray
  • 1 pinch(es) Kosher salt (or to taste)
  • 1 pinch Black pepper (or to taste)
  • 1 tsp(s) Olive oil
  • 0.5 cup(s) Uncooked leek(s) sliced
  • 0.5 cup(s) Fresh apple(s) chopped
  • 0.5 cup(s) Cooked farro
  • 1 tsp(s) Fresh thyme
  • 0.5 tsp(s) Salted butter

Instruction

  • Preheat oven to 400°F.
  • Coat cut surfaces of squash with cooking spray; season with salt and pepper. Roast, cut sides down, on a baking sheet until tender, 45 minutes.
  • Meanwhile, heat oil in a medium nonstick skillet over medium-high heat; saute leek 5minutes. Add apple; saute until leek and apple are lightly golden and tender, 4 minutes.
  • Stir farro, thyme and butter into skillet; toss over low heat until hot (and season to taste). Spoon farro mixture into squash halves; serve.
  • Serving size: 2 stuffed squash halves