This delicious stuffed squash recipe is an easy fall side or main dish and the perfect addition to any holiday menu. Acorn squash is roasted first, then stuffed with delicious beef and farro mixture and topped with shredded cheese then cooked to perfection.
As delicious as stuffed acorn squash is for those that may not like it the stuffing can be used to stuff sweet potatoes, bell peppers, eggplants, or any other fall vegetable you prefer.
For the vegetarian version, I would suggest using garbanzo beans instead of beef.
3-4 Acorn Squash
1 cup farro
3 tbsp olive oil
1 onion, diced
1 celery stalk, diced
1 green bell pepper, diced
1 lb ground beef
1 zucchini, diced into tiny pieces
4 garlic cloves, diced
1 can (15-oz) whole tomatoes, dice them in the food processor
½ cup beef, chicken, or vegetable broth
1 tbsp Italian seasoning
1 tsp crushed red pepper flakes
1 tsp Worcestershire sauce
1 tsp fresh oregano
¼ cup grated Parmesan cheese
½ cup shredded cheese, Mozzarella, or Gruyere
Salt and pepper
Fresh parsley, for garnish
Step 1: Preheat the oven to 375 degrees. Cut the top 1/3 of each acorn squash, scoop the seeds out, and sprinkle with olive oil and salt. Layer the baking sheet with parchment paper, place the acorn squash upside down and bake for 15-20 minutes.
TIP: Before baking the squash, also cut off the bottom tip of each squash to be able to stabilize them in a pan when filled.
Step 2: While the squash is cooking in the oven, prepare farro in salted boiling water for approximately 30 minutes (follow the packaging instruction for cooking on the Stove Top). After 30 minutes, discard any access water and set it aside.
Step 3: On medium-high heat olive oil in the skillet and sauté onions, celery, and pepper for 8-10 minutes. Until vegetables are tender.
Step 4: Add ground beef to the vegetables, cook until browned separating it into tiny pieces. Generously season with salt and pepper as the meat is cooking.
Step 5: Add zucchini and garlic to the mixture in the skillet. After 5 minutes, add diced tomatoes, broth, Italian seasoning, pepper flakes, Worcestershire sauce, fresh oregano. Bring to a simmer and let the flavors meld for 5 minutes.
Step 6: Add farro and mix everything together. If the mixture is too thick add more broth. Add a tablespoon of Parmesan and ¼ cup of shredded cheese, mix once again and add more salt and pepper if needed.
Step 7: Fill each squash with the beef/farro filling, sprinkle with a few breadcrumbs, a combination of both kinds of cheese, and drizzle with olive oil.
Step 8: Once each squash is assembled set it in the pan that is sprinkled with olive oil and bake in the oven until cheese is melted for about 10-15 minutes.
Step 9: Sprinkle with parsley and serve while warm.
Step 10: Bon Appétit!