1. Preheat oven to 375°; line rimmed baking pan with parchment paper. Cut each squash crosswise in half; remove and discard seeds. Brush squash halves with oil; sprinkle with 1/2 teaspoon salt. Place squash, cavity side down, on prepared pan; bake 40 minutes or until tender. Turn squash cavity side up.
2. Prepare farro as label directs, stirring in saffron during last 5 minutes of cooking; fold in 1/4 cup pomegranate arils, raisins, pistachios, almonds, cherries and remaining 1/2 teaspoon salt. Fill squash cavities with farro mixture. Makes 6 stuffed squash halves
3. Serve stuffed squash sprinkled with mint and remaining 2 tablespoons pomegranate arils
- 10 g Total fat
- 1 g Saturated fat
- 0 mg Cholesterol
- 353 mg Sodium
- 83 g Carbohydrates
- 17 g Fiber
- 8 g Sugars
- 0 g Added sugars
- 12 g Protein
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Nutritional Information
- 10 g Total fat
- 1 g Saturated fat
- 0 mg Cholesterol
- 353 mg Sodium
- 83 g Carbohydrates
- 17 g Fiber
- 8 g Sugars
- 0 g Added sugars
- 12 g Protein
Directions
1. Preheat oven to 375°; line rimmed baking pan with parchment paper. Cut each squash crosswise in half; remove and discard seeds. Brush squash halves with oil; sprinkle with 1/2 teaspoon salt. Place squash, cavity side down, on prepared pan; bake 40 minutes or until tender. Turn squash cavity side up.
2. Prepare farro as label directs, stirring in saffron during last 5 minutes of cooking; fold in 1/4 cup pomegranate arils, raisins, pistachios, almonds, cherries and remaining 1/2 teaspoon salt. Fill squash cavities with farro mixture. Makes 6 stuffed squash halves
3. Serve stuffed squash sprinkled with mint and remaining 2 tablespoons pomegranate arils