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:

2 acorn squash - halved and seeded

½ teaspoon cayenne - optional

¼ cup Spanish cooked chorizo - minced (or 1 link)

1 cup cooked Bob's Red Mill farro

15 ounce can fire roasted diced tomatoes

1 cup shredded Manchego cheese (or Pecorino Romano)

1 tablespoon olive oil

1 medium onion - diced

1 cup green peas - frozen

½ teaspoon pepper

1 teaspoon salt - divided

minced scallions - optional garnish

1 teaspoon smoked paprika

Equipment:

glass baking pan

baking pan

oven

slotted spoon

paper towels

frying pan

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:

Quickview
504k Calories
18g Protein
16g Total Fat
75g Carbs
36% Health Score
Limit These
Calories
504k
25%

Fat
16g
25%

  Saturated Fat
8g
53%

Carbohydrates
75g
25%

  Sugar
6g
7%

Cholesterol
34mg
12%

Sodium
1016mg
44%

Get Enough Of These
Protein
18g
36%

Manganese
1mg
63%

Fiber
14g
59%

Vitamin C
43mg
53%

Calcium
442mg
44%

Vitamin A
2097IU
42%

Vitamin B1
0.51mg
34%

Magnesium
126mg
32%

Potassium
1052mg
30%

Selenium
20µg
30%

Vitamin B6
0.58mg
29%

Vitamin K
25µg
25%

Phosphorus
240mg
24%

Iron
4mg
24%

Vitamin B3
4mg
24%

Copper
0.44mg
22%

Folate
81µg
20%

Zinc
1mg
13%

Vitamin B5
1mg
11%

Vitamin B2
0.15mg
9%

Vitamin E
0.82mg
5%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Restaurant Style Salsa
Golden Sunshine Dairy-Free Pancakes
Roasted Mushrooms with Rosemary and Garlic
Chicken and Vegetable Lo Mein
Andrew Carmellini's Chicken Pot Pie
Mini Fruit Tarts
Saucy Stir-Fry Pork
Eggs in Purgatory
Lemon Blueberry Cheesecake French Toast Streusel Muffins
The Best Chicken Parmesan
Food Trivia

Some yoghurt contain beef or pork gelatin.

Food Joke

You've got your head so far up your ass you can chew your food twice.

Popular Recipes
Dinner Tonight: Pasta with Broccoli, Goat Cheese, and Oregano

Serious Eats

Dinner Tonight: Portuguese Salad

Serious Eats

Curried Apples and “Chicken”

Vegetarian Times

Slow Cooker Boeuf Bourgignon

The Healthy Foodie

Rosemary-Lemon Oven-Fried Chicken

Two Peas and Their Pod