Stuffed Acorn Squash with Chorizo and Farro

Stuffed Acorn Squash with Chorizo and Farro might be just the main course you are searching for. One serving contains 548 calories, 20g of protein, and 20g of fat. For $2.84 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is liked by 540 foodies and cooks. It is brought to you by The Lemon Bowl. Head to the store and pick up smoked paprika, farro, fire roasted canned tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is amazing. If you like this recipe, take a look at these similar recipes: Stuffed Acorn Squash with Sausage and Farro, Roasted Acorn Squash Bowls Stuffed with Farro, and Roasted Acorn Squash With Farro Stuffing.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Pre-heat oven to 350 degrees and place all four acorn squash halves on a 9 x 13 baking pan or glass baking dish.Rub the insides of the squash with olive oil and half of the salt and pepper (1/2 teaspoon salt and teaspoon pepper.) Flip squash cut side down then roast in the oven until fork tender, 20-25 minutes.While squash is roasting, heat chorizo in a large skillet over medium high heat and stir frequently. Continue cooking 2-3 minutes or until oils start to release.Remove chorizo from pan using a slotted spoon and let drain on a plate covered with paper towel.Add diced onion to the warm pan and sprinkle in remaining teaspoon salt and teaspoon pepper. Cook, stirring frequently, until onion becomes translucent about 5-7 minutes.Stir in cooked farro, diced tomatoes, smoked paprika and cayenne. Cook until heated through, 4-5 minutes.Add green peas and cook until bright green - 1-2 minutes. Remove pan from heat.Scoop farro and chorizo mixture into all four halves of the squash. Feel free to fill the squash up high!Sprinkle each half evenly with shredded Manchego cheese.Bake until cheese is brown and bubbly, 15-20 minutes.Serve with minced scallions.

 

Step by step:

1. Pre-heat oven to 350 degrees and place all four acorn squash halves on a 9 x 13 baking pan or glass baking dish.Rub the insides of the squash with olive oil and half of the salt and pepper (1/2 teaspoon salt and teaspoon pepper.) Flip squash cut side down then roast in the oven until fork tender, 20-25 minutes.While squash is roasting, heat chorizo in a large skillet over medium high heat and stir frequently. Continue cooking 2-3 minutes or until oils start to release.

2. Remove chorizo from pan using a slotted spoon and let drain on a plate covered with paper towel.

3. Add diced onion to the warm pan and sprinkle in remaining teaspoon salt and teaspoon pepper. Cook, stirring frequently, until onion becomes translucent about 5-7 minutes.Stir in cooked farro, diced tomatoes, smoked paprika and cayenne. Cook until heated through, 4-5 minutes.

4. Add green peas and cook until bright green - 1-2 minutes.

5. Remove pan from heat.Scoop farro and chorizo mixture into all four halves of the squash. Feel free to fill the squash up high!Sprinkle each half evenly with shredded Manchego cheese.

6. Bake until cheese is brown and bubbly, 15-20 minutes.

7. Serve with minced scallions.

Nutrition Information:

covered percent of daily need