Stuffed Honeynut Squash: Vegetarian

This easy and delicious vegetarian stuffed honeynut squash recipe is made with farro, mushrooms and cooks in about 40 minutes total!

Prep:
10
mins
Cook:
40
mins
TOtal:
50
mins
servings:
4

Ingredients


  • 1 cup farro drained and rinsed
  • 2 cups water
  • pinch kosher salt
  • 3 tbsp extra virgin olive oil divided
  • 2 honeynut squash halved, seeds removed
  • pinch salt and pepper to taste
  • 110 g cremini mushrooms about 5, torn into chunks
  • 5 shiitake mushrooms stem removed, torn into chunks
  • 1/4 cup pine nuts
  • 2 tbsp shaved parmesan
  • 1/2 lemon juice and zest
  • 2 tbsp chopped parsley for topping, optional

Instructions


  1. Preheat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper.
  2. Add the rinsed farro to a pot of water. Bring to a boil, and then reduce the heat to a simmer and cook for about 35 to 40 minutes, until tender, but still chewy and al dente. Season with salt and a drizzle of oil and set aside.
  3. Place the cut squash on a parchment lined baking sheet and drizzle with half of the oil, salt and pepper. Then flip them over so the cut side is facing down. Cook for 30 to 35 minutes, until a fork can easily be pierced.
  4. Turn the oven down to 400ºF (204ºC). Toss the torn mushrooms with the remaining oil, salt and pepper. Place on the same baking sheet lined with parchment paper and bake for 13 to 15 minutes, until cooked through.
  5. Alternatively, you can place this in the oven on the second rack at the same time as the squash and cook for less time.
  6. Add the mushrooms to the same pot you used to cook the farro and toss together. Place this mixture in the squash.
  7. Top with pine nuts and parmesan. Broil on high for one minute, until the cheese is melted and the pine nuts are toasted.
  8. Remove and squeeze lemon juice on top and add zest. Top with parsley. Serve and enjoy!