Vegetarian Stuffed Acorn Squash | Kara Lydon

Ingredients

• 4 acorn squash, cut in half lengthwise and seeded
• 2 tablespoons olive oil, divided
• Salt and pepper
• 2/3 cup farro
• 2 cups vegetable broth
• 1/2 medium onion, diced (about 1/2 cup)
• 1 garlic clove, minced
• 1/2 bunch kale, stemmed and roughly chopped (about 4 cups)
• 1 cup canned chickpeas, drained and rinsed
• ½ tablespoon chopped fresh thyme
• ½ tablespoon chopped fresh rosemary
• ¼ cup chopped pecans
• 3/4 cup dried cranberries
• ½ cup grated Parmesan cheese