Friday, October 16

Recipe: Stuffed Acorn Squash

Roasted acorn squash with farro, black beans, avocado, and leeks.

Stuffed Acorn Squash:

2 acorn squash sliced in half
olive oil
1 teaspoon cumin
1 teaspoon coriander
1.5 cups of cooked farro
1 cup of cooked black beans (rinsed well if using canned)
1/4 cup chopped leeks
1/4 cup goat cheese
1 avocado
salt and pepper

Preheat oven to 400 degrees F. 
Cut the acorn squash in half and scoop out the seeds. Brush with olive oil, sprinkle with salt and pepper and place cut side up on a cookie sheet. Roast for 35-50 minutes, until the  squash is soft and browned. 
Combine the farro, black beans, lime juice, spices, salt and pepper and heat on a skillet. Remove from the heat, cool slightly and add the diced avocado and leeks. Scoop the filling into the acorn squashes and top with goat cheese.  

Adapted from Love & Lemons

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