FARRO AND SAUSAGE STUFFED ROASTED ACORN SQUASHadapted from Skinny Taste
2 large acorn squash, cut in half
sea salt and fresh ground pepper to taste
1/2 cup uncooked pearl farro, rinsed and drained
1 1/2 cups low sodium chicken broth
1/2 lb. raw Italian chicken sausage
1/2 T. olive oil
3 celery stalks, chopped
2 large shallots, chopped
4 oz. mushrooms, sliced
parsley for garnish.
Preheat the oven to 350. Brush the cut side of the acorn squash with olive oil and lightly season with salt and pepper. Place on a rimmed baking sheet and pour 1/4 cup water on the bottom of the sheet. Cover with foil and bake for 40-50 minuted, depending on the size of the squash. Uncover and bake for 10 more minutes. Remove from oven.
Roasted fresh from the oven
While the squash is in the oven, start cooking the farro in chicken groth, according to the package directions.
At the same time cook the chicken sausage in a large saute pan over medium heat, breaking up hte meat into small pieces while it browns. Set aside when it is thoroughly cooked.
Add olive oil to the pan and add the onion, saute 1 minute, add the celery, salt and pepper to taste, and cook until the celery is soft, about 8-10 minutes.
Add the mushrooms to the pan and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms have released their juice and are cooked through. Return the cooled sausage and and the cooked farro to the saute pan and mix well.
Divide the farro stuffing evenly between the roasted acorn squash and serve.
Healthy and so very good!
Pin It Now!