You can’t escape squash in the winter, and why would you ever try? This roasted stuffed squash recipe is reason enough to hope for a long, long winter.
Squash is at every market and on every menu as a seasonal specialty – it's as ubiquitous as it is delicious! Stuffing squash with a variety of vegetables is perhaps my favorite way to enjoy it, because it is a relatively foolproof technique that never gets old. All you have to do is alternate the stuffing every so often so you ignite your palate with more diverse flavors.
Farro is an ancient variety of hard wheat gaining traction in modern health food circles. Its texture is similar to that of rice, but it has a distinctly nutty and roasted taste to it. Its nutritional profile is also quite impressive – in ¼ cup dry farro, there are 170 calories, 0 grams of fat, 3 grams of fiber, 7 grams of protein, and 40 milligrams of calcium. It is also rich in magnesium and B vitamins. Because of its tough husk, farro is harder to process than other grains, which means the its vital nutrients stay protected.
The Italians are already in love with farro, and you should be too! This stuffed squash recipe makes it easy. Pairing the deep, chewy texture of farro with the sweet tenderness of squash is a match made in heaven. Meanwhile, cooked vegetables, kale, chickpeas, and feta cheese further tantalize the taste buds!
- Cook Time
- Prep Time
- 1 stuffed squash halfServings
- 1 winter squash (acorn kabocha, butternut, or spaghetti)
- 1 large onion diced
- 1/2 cup diced mushrooms
- 1/2 cup diced zucchini
- 2 teaspoons olive oil
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 cup cooked chickpeas
- 1 cup cooked farro according to package instructions
- 2 large handfuls kale leaves roughly chopped
- ½ cup crumbled feta cheese
- Preheat the oven to 375 degrees Fahrenheit.
- Slice the squash in half, from stem to root, and scoop out the inner flesh and seeds. Place each squash half, cut side down, in a baking dish. Fill the baking dish with about ½-inch of hot water. Cover the dish with foil and place it in the oven. Roast the squash for about 40 minutes, or until the squash is tender throughout.
- While the squash is roasting, prepare the filling. In a large saucepan over medium-high heat, add the olive oil, onion, mushrooms, and zucchini. Stir. Season the mixture with salt and saute for 5-10 minutes or until the onion is translucent and lightly caramelized. Add the pepper, chickpeas, farro, and kale. Stir the mixture while cooking for another 2 minutes or until the kale has wilted considerably.
- Turn the squash halves over, cut side up, and fill each with an equal amount of the vegetable mixture and feta cheese. Place the squash halves back onto the baking dish and cook for another 20 minutes until the cheese has melted and the filling is bubbly.
- Let the stuffed squash sit for a few minutes before serving. Enjoy!