
How To Make Farro and Sausage Stuffed Roasted Acorn Squash
Enjoy this easy roasted acorn squash that is loaded with everything savory and healthy – farro, chicken sausage, mushrooms, celery, onions, and sage.
Serves:
Ingredients
- 3acorn squash,cut in half, seeds and fibers removed
- olive oil spray
- salt and fresh cracked pepper,to taste
- ½cupuncooked pearled farro,rinsed and drained
- 1½cupsreduced sodium chicken broth
- 2linksraw sweet Italian chicken sausage
- ½tbspolive oil
- ½large white onion,chopped
- 2celery stalks,chopped
- 4ozfresh mushrooms,sliced
- 2sage leaves,chopped
- parsley,for garnish
Instructions
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Preheat oven to 350 degrees F.
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Mist the cut side of squash with olive oil and season with salt and pepper. Place in a baking dish and add ¼ cup of water to the bottom of the pan.
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Cover and bake for about 50 minutes. Uncover and bake for an additional 10 minutes. Remove from oven and allow to cool before serving.
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Meanwhile, cook farro in chicken broth according to package directions.
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While the farro is cooking, cook chicken sausage on medium heat in a large saute pan, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. Set aside on a dish.
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Add olive oil and onion to the pan. Sauté for about 1 minute, then add the celery, salt, and pepper to taste; cook for about 8 to 10 minutes until celery is soft.
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Add the mushrooms and sage to the pan, more salt, and pepper as needed. Cook for about 5 minutes, stirring.
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Cove and cook for about 2 minutes, or until the mushrooms have released their juice and are cooked through. Return the cooled sausage and the cooked farro to the sauté pan and mix well.
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Divide the farro stuffing evenly between the roasted acorn squash. Garnish with parsley and serve.
Nutrition
- Calories:Â 238.89kcal
- Fat:Â 8.83g
- Saturated Fat:Â 1.52g
- Trans Fat:Â 0.02g
- Monounsaturated Fat:Â 5.10g
- Polyunsaturated Fat:Â 1.51g
- Carbohydrates:Â 36.56g
- Fiber:Â 5.98g
- Sugar:Â 2.33g
- Protein:Â 8.04g
- Cholesterol:Â 14.40mg
- Sodium:Â 837.91mg
- Calcium:Â 115.25mg
- Potassium:Â 1035.99mg
- Iron:Â 3.09mg
- Vitamin A: 57.97µg
- Vitamin C:Â 30.52mg
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