Last Monday, at the conclusion of my post on Farro (Triticum dicoccum), I promised you a recipe if you came back today. And here it is — my original recipe for
Acorn Squash Stuffed with Farro
1 Acorn Squash
Olive Oil (for brushing on the Squash)
1/2 cup Farro
1/4 cup Pecan pieces
Handful of dried Cranberries
1/2 teaspoon of a flavorful Spice Blend
[I used Penzey’s Balti seasoning which is a blend of 18 spices]
2 ounces of Cabot’s Seriously Sharp Cheddar Cheese, shredded
Cook the Farro.
- This will take 45 minutes if preparing Farro purchased in bulk. [I used Trader Joe’s 10 Minute Farro, a slight cheat. The Farro comes from Italy, pre-cooked using steam to preserve the nutrients while saving time for the consumer. Total prep time with this product is only 15 minutes.]
- After the Farro has cooked, remove the pot lid, throw the Pecans and Cranberries on top of the Farro, and replace the lid. Let everything rest for 5 minutes.
- Stir in the Spice Blend.
Bake the Squash.
Preheat Oven to 350°F
Preheat Oven to 350°F
- Cut Acorn Squash in half; remove the seeds.
- Brush the inside of the Squash with Olive Oil.
- Turn halves upside down onto a metal pizza pan or cookie sheet. Bake for 30 minutes.
- Remove the Squash from the oven.
- Turn the halves right side up and place in individual ramekins or together in a casserole dish for baking. Be careful when doing this; the Squash will be juicy, and the liquid is very hot.
Stuff and Finish.
- Fill the Squash cavities with the Farro mixture.
|With and without cheese.|
- Top with the Cheese.
- Bake 15 more minutes. Cheese will be melted and bubbly.
Acorn Squash Stuffed with Farro is a very nutritious meal. According to the information on the package, one serving of Trader Joe’s 10 Minute Farro contains 10% of required daily fiber, 1% calcium, 5% iron, and 5 grams of protein. The Pecans and Cheese add more protein, and Acorn Squash is particularly rich in Vitamin A and Vitamin C.
Homemade Cranberry Sauce makes an excellent accompaniment. Cranberry Sauce is one of the easiest things in the world to make. You can read all you ever wanted to know about cranberries and how to cook them here. Cranberries are also one of the easiest foods to store for future use. When they go on sale in October, buy a few extra bags and throw them into your freezer where they will keep indefinitely.
Happy Monday. Have a great week. You might want to stay away from those IKEA meat balls today and everyday…
I often blog on food or food issues on Monday in support of Meatless Monday, one of several programs developed in the Healthy Monday project, founded in 2003 in association with Columbia University’s Mailman School of Public Health, Johns Hopkins Bloomberg School of Public Health and Syracuse University’s Newhouse School of Communications. Meatless Monday’s goal is “to help reduce meat consumption 15% in order to improve personal health and the health of our planet.”