Farro and White Bean Stuffed Acorn Squash

Prep Notes

If I am short on time, I just make the delcious farro/white bean and veggie filling and eat it without the squash.  It

super filling and delicious!! 

Cooking Time

90 minutes


6 servings


1 cup uncooked whole-grain (not pearled) farro, such as Bob’s Red Mill

3 cups water

½ cup dried tart cherries, chopped

2 T. olive oil

1 cup chopped yellow onion

½ cup finely chopped celery (about 2 small ribs)

½ cup finely chopped carrot (about 1 large)

1 T. chopped fresh sage

1, 15-16oz can no salt added cannellini beans, drained and rinsed

½ cup chopped hazelnuts or pecans, toasted

1 tsp kosher salt

1/2 tsp fresh ground pepper

3 medium acorn or buttercup squash, about 1 ½ # each.

¼ cup unsalted butter, melted


  1. Rinse farro under cold running water.  Combine farro and water in a medium saucepan; bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally until farro is tender, about 30 minutes.  Stir in cherries after 27 minutes of cooking time. Drain cooked farro mixture.
  2. Heat oil in a medium skillet over medium heat.  Add onion, celery, and carrot; cook until tender and beginning to brown. 10-12 minutes.  Add sage, stirring constantly for 1minute.  Remove from heat and stir in farro mixture, beans, hazelnuts or pecans, 1/2  tsp salt and 1/4 tsp pepper. 
  3. Cut each squash in half lengthwise;  scoop out and discard seeds.  Place squash cut side up on a large rimmed baking sheet.  Trim bottoms if necessary so squash will sit flat.  Brush insides of squash with 2 T of the butter, sprinkle with remaining 1/2  tsp salt and 1/4 tsp pepper.  Bake at 375* until tender for about 45 minutes. 
  4. Spoon farro mixture evenly into squash halves pressing lightly and mounding in the center.  Drizzle farro with remaining 2T of butter. Return to oven and bake until filling is light brown, about 10-15 minutes more. 


Per serving:  527 calories, 20g fat (6g sat fat), 20mg cholesterol, 15g fiber, 13g protein,  78g carbs, 529mg sodium, 5mg iron, 165mg calcium.


Eating Well Magazine