Farro-Stuffed Acorn Squash with Tahini Dressing

• Produce

  • 2 Acorn squashes, small medium
  • 1/4 tsp Onion powder
  • 1 Pinch Sage, ground
  • 1/2 cup White onion

• Condiments

  • 1 tbsp Lemon juice
  • 1 tbsp Maple syrup
  • 1/3 cup Tahini

• Pasta & Grains

  • 1/2 cup Farro

• Baking & Spices

  • 2 cups Greens mix, loosely packed
  • 2 Salt & pepper

• Oils & Vinegars

  • 1 Cooking oil spray

• Nuts & Seeds

  • 1/3 cup Pistachios, roasted

• Liquids

  • 1 5/16 cup Water

• Other

  • ⅓ cup craisins

Found on veganyackattack.com

Description

Directions

• 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!