Farro-Stuffed Acorn Squash with Maple Tahini Dressing - delicious, healthy, and easy-to-make! #vegan #soyfree @VeganYackAttack
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Farro-Stuffed Acorn Squash with Tahini Dressing

Gear up for Fall with this recipe for Farro-Stuffed Acorn Squash! Easy-to-make, with amazing flavors, and healthy to-boot! Vegan, Soy-free
Course Dinner, Entree
Cuisine Dairy-free, Healthy, Plant-based, Soy-free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author Jackie Sobon of Vegan Yack Attack

Ingredients

Stuffed Squash

  • 2 pounds small-medium acorn squashes roughly 1 1/2 each
  • Cooking oil spray I use avocado oil
  • 1/2 cup diced white onion
  • 1 cup + 2 tablespoons water
  • 1/2 cup uncooked farro
  • 2 cups loosely packed greens mix (I used a blend of arugula spinach and chicory)
  • 1/3 cup shelled roasted pistachios
  • 1/3 cup craisins
  • Pinch of ground sage
  • Salt & pepper to taste

Tahini Dressing

  • 1/3 cup tahini
  • 3 tablespoons water
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup
  • 1/4 teaspoon onion powder
  • Salt & pepper to taste

Instructions

  • Preheat oven to 375F and add 1/4" of water to a large casserole baking dish.
  • Cut acorn squashes in 1/2 from stem to end, then scoop out the seeds. Pierce a few holes in the rind with a fork.
  • Next, place the squash halves cutside-up in the baking dish, spray with a light coating of cooking oil and generously salt and pepper them. Bake for 30-35 minutes or until they are fork-tender.
  • While the squash is cooking, warm a saute pan over medium heat and spray with cooking oil. Once the pan is hot, add onions and saute for 3-5 minutes or until they become mostly translucent.
  • Add water, farro grains and a pinch of salt to the pan, lower heat to medium-low and cover for 20-25 minutes, or until the grains are cooked and tender, and all liquid is soaked up.
  • Uncover, add greens, pistachios, craisins, and ground sage; fold together until the greens have wilted some, then season with salt & pepper, to taste.
  • Once the squash comes out of the oven, divide farro-filling between the four halves; then place in the oven for an additional 5 minutes.
  • In a small mixing bowl, whisk together all tahini dressing ingredients and set aside. When finished baking, cool stuffed-squash for 5 minutes before serving with tahini dressing on the side. Lastly, enjoy!