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Stuffed Acorn Squash with Farro and Cranberries

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  • Yield: 8 servings 1x


  • 4 acorn squash, halved and seeded
  • 2 tablespoona olive oil, divided
  • Salt and pepper, to taste
  • 2/3 cup farro
  • 2 cups vegetable stock
  • ½ cup diced onion (approximately ½ medium onion)
  • 1 garlic clove, minced
  • 1/2 bunch kale, stemmed and roughly chopped
  • 1 cup chickpeas (drained and rinsed)
  • ½ tablespoon chopped fresh thyme
  • ½ tablespoon chopped fresh rosemary
  • ¼ cup chopped pecans
  • 3/4 cup dried cranberries
  • ½ cup grated Parmesan cheese


  1. Preheat oven to 375 degrees F. Brush squash with 1 tablespoon olive oil and season with salt and pepper, to taste. Place squash cut side down on a lightly sprayed baking sheet and bake for 40-50 minutes, or until fork-tender.
  2. Add farro and vegetable stock to a medium saucepan and bring to a boil. Reduce heat to a simmer, cover, and cook for about 30-40 minutes, or until farro is chewy but no longer tough. Drain excess liquid.
  3. In a large sauté pan, add 1 tablespoon olive oil over medium heat. Add onions and let cook for about 5 minutes, or until translucent. Add garlic and let cook for another minute. Stir in kale and add 2 tablespoons water and cover for 4-5 minutes, or until wilted. Reduce heat to low and continue to cook for 2-3 minutes.
  4. Stir in cooked farro and chickpeas. Remove from heat. Add in thyme, rosemary, pecans and cranberries. Season with salt and pepper, to taste.
  5. Reduce oven temperature to 325 degrees F. Fill each squash with about 1/2 cup farro mixture. Top with Parmesan cheese. Bake for another 15 minutes, or until filling is heated through.