Vegetarian Stuffed Acorn Squash
This vegetarian stuffed acorn squash is perfect for a hearty plant-based meal or side dish. It's warm and cozy for fall or winter evenings and is especially delicious on Thanksgiving or over the...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at karalydon.com.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Saute pan
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Fork
- Colander
- Spoon
- Spatula
- Pastry brush
- Grater
- Kitchen timer
- Stove
- Aluminum foil
Ingredients
- 4 acorn squash, cut in half lengthwise and seeded
- 2 tablespoons olive oil, divided
- Salt
- 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
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