Farro and Sausage Stuffed Acorn Squash
Ingredients
The squash
-
3
whole
acorn squash
-
to taste
salt
-
to taste
fresh cracked pepper
-
olive oil spray
The stuffing
-
½
cup
uncooked pearled farro
-
1½
cups
reduced sodium chicken broth
-
2
links
raw sweet Italian chicken sausage
-
½
tablespoon
olive oil
-
½
large
white onion, chopped
-
2
stalks
celery, chopped
-
4
oz
sliced fresh mushrooms
-
2
leaves
sage, chopped
-
for garnish
parsley
Instructions
- Preheat the oven to 350°F.
- Mist the cut side of the squash with olive oil and season with salt and pepper.
- Place the squash in a baking dish and add ¼ cup water to the bottom of the pan.
- Cover and bake for 50 minutes, then uncover and bake for an additional 10 minutes.
- Remove from the oven and allow to cool before serving.
- Cook the farro in chicken broth according to package directions.
- In a large sauté pan, cook the chicken sausage on medium heat, breaking it into small pieces until browned.
- Set the sausage aside on a dish.
- Add olive oil to the pan, then add the onion and sauté for 1 minute.
- Add the celery, salt, and pepper; cook until the celery is soft, about 8 to 10 minutes.
- Add the mushrooms and sage, seasoning with more salt and pepper if needed; cook for 5 minutes, then cover and cook for an additional 2 minutes.
- Return the cooled sausage and cooked farro to the sauté pan and mix well.
- Divide the farro stuffing evenly between the roasted acorn squash, garnish with parsley, and serve.
Nutrition Facts (estimated)
Servings
6
Calories
213
Total fat
5g
Total carbohydrates
37g
Total protein
10g
Sodium
272mg
Cholesterol
0mg
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