Ingredients
3acorn squash,cut in half, seeds and fibers removed
olive oil spray
salt and fresh cracked pepper,to taste
½cupuncooked pearled farro,rinsed and drained
1½cupsreduced sodium chicken broth
2linksraw sweet Italian chicken sausage
½tbspolive oil
½large white onion,chopped
2celery stalks,chopped
4ozfresh mushrooms,sliced
2sage leaves,chopped
parsley,for garnish
Preparation
Preheat oven to 350 degrees F.
Mist the cut side of squash with olive oil and season with salt and pepper. Place in a baking dish and add ¼ cup of water to the bottom of the pan.
Cover and bake for about 50 minutes. Uncover and bake for an additional 10 minutes. Remove from oven and allow to cool before serving.
Meanwhile, cook farro in chicken broth according to package directions.
While the farro is cooking, cook chicken sausage on medium heat in a large saute pan, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. Set aside on a dish.
Add olive oil and onion to the pan. Sauté for about 1 minute, then add the celery, salt, and pepper to taste; cook for about 8 to 10 minutes until celery is soft.
Add the mushrooms and sage to the pan, more salt, and pepper as needed. Cook for about 5 minutes, stirring.
Cove and cook for about 2 minutes, or until the mushrooms have released their juice and are cooked through. Return the cooled sausage and the cooked farro to the sauté pan and mix well.
Divide the farro stuffing evenly between the roasted acorn squash. Garnish with parsley and serve.
