Mediterranean Stuffed Acorn Squash and Squash Pasta | Heinen's Recipes

Ingredients

• 3 acorn squashes cut in half and seeded
• 3 tablespoons of olive oil
• 3 cups of cooked farro
• ½ each seeded and small diced red and green bell pepper
• ½ peeled and small diced yellow onion
• 15-ounce can of garbanzo beans, strained
• ¼ cup of pepitas
• ½ cup of tahini
• juice of 1 lemon
• ½ cup of water
• 3 finely minced cloves of garlic
• feta cheese crumbles and parsley for garnish
• Kosher salt and fresh cracked pepper to taste
• 3 roasted acorn squash halves, skins removed
• 1 cup of vegetable stock
• ¼ cup of grated parmesan cheese + more for garnish
• 1 pound of linguine noodles
• 2 tablespoons of chopped fresh sage