Farrotto Stuffed Squash

Ingredients

• 2 medium acorn squash
• 1 tablespoon olive oil
• 1/2 cup farro, rinsed and dried
• 1 tablespoon butter
• ½ cup white onion, chopped
• 8 ounces baby bella mushrooms, chopped
• 1 clove garlic, minced
• 1 ¼ cup vegetable stock
• ⅓ cup grated parmesan cheese
• 1 teaspoon lemon juice
• 1/2 cup frozen peas, thawed
• 2 teaspoons fresh thyme
• Salt and pepper, to taste