- 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
- 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.
- 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.
- 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.
- Stir in cooked farro and chickpeas. Remove from heat. Add in thyme, rosemary, pecans and cranberries. Season with salt and pepper, to taste.
- 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.