Vegetarian Stuffed Acorn Squash
Vegetarian roasted acorn squash stuffed with farro, portobello mushrooms, garlic and spinach. A hearty meatless meal perfect for autumn!
- Author: Cooking Chat
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 4 servings 1x
- Category: main
- Method: roasting + stove top
- Cuisine: vegetarian
- 1 acorn squash
- 2 tsp extra virgin olive oil, divided
- 1/2 tsp rosemary
- salt and pepper to taste
- 1 head of garlic
- 2 cups of water
- 1 cup of farro grain, rinsed
- 2 tbsp extra virgin olive oil, divided
- 1 onion, chopped
- 2 medium portobello mushroom caps, sliced
- 1/3 cup dry red wine
- 1/2 tsp dried thyme
- 1 tbsp butter
- 1 to 2 cups baby spinach
- 1/3 cup feta cheese
- Prep the squash: Preheat oven to 400 degrees. Cut the squash in half, and lay them flesh side up. Scoop out the seeds — I like to use an ice cream scooper. Sprinkle 1 tsp of the oil over the squash flesh. Place the squash flesh side down on a baking sheet and place in the oven. The squash will take about 40 minutes to roast at 400.
- Prep the garlic: Cut the root end off the head of garlic, exposing the bottom of the garlic cloves. Drizzle exposed cloves with 1 tsp of the olive oil. Wrap the garlic in aluminum foil, place on the baking sheet next to the squash in the oven.
- Cook the farro as the squash roasts. Bring the water to a boil, then add the farro grain. Simmer covered on medium low heat until the water has been absorbed, about 20 minutes. Get the mushroom mixture going as the farro cooks.
- Sauté the mushrooms: Add 1 tablespoon olive oil to a sauté pan on medium low heat. Add the onions, and cook for about 5 minutes until they begin to soften. Stir in the portobello mushrooms, cook for about 5 minutes until they begin to soften. Add the red wine and the dried thyme, cook another 5 minutes. The wine should be mostly absorbed. Stir in the butter and spinach, cook for another minute, then set the mushroom mixture aside.
- Check squash and garlic: The squash and garlic will take about 40 minutes to roast. The squash will pierce easily with a fork when done, and the garlic should be soft and golden brown. Set the roasted vegetables aside when ready.
- Combine the farro and mushrooms: When the farro has absorbed the water after about 20 minutes, stir in the mushroom mixture. Squeeze out 1 tablespoon of roasted garlic and stir into the mixture along with the cheese.
- Plate Vegetarian Stuffed Acorn Squash: Place one of the roasted acorn squash halves face up on a plate. Fill with a scoop of the farro and mushroom mixture. One stuffed squash half makes a nice presentation, but you can cut it in half to share for a more modest serving size. We did this and added a little bit extra of the farro mushroom mixture on the side. Enjoy!
- Farro is an ancient whole grain, a hearty and nutritious choice. We’ve been getting pearled farro lately and the cooking time is based on that; if you are using the whole farro grain follow the package cooking instructions, it will take longer.
- Use a good sized chopping knife to cut the acorn squash in half.
- I like to use an ice cream scooper to remove the squash seeds (Amazon affiliate link used for the kind we have).
- Clean the portobello mushrooms by gently scrubbing the mushroom caps with a vegetable brush under cold running water.
Keywords: vegetarian stuffed squash, acorn squash, farro and mushrooms, merlot pairings