Vegetarian Stuffed Acorn Squash

vegetarian stuffed acorn squash on a plate

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Vegetarian roasted acorn squash stuffed with farro, portobello mushrooms, garlic and spinach. A hearty meatless meal perfect for autumn!


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
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