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Jeweled Farro Stuffed SquashJeweled Farro Stuffed Squash
Jeweled Farro Stuffed Squash
Jeweled Farro Stuffed Squash
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Recipe - ShopRite Wines & Spirits of Newton
JeweledFarroStuffedSquash.jpg
Jeweled Farro Stuffed Squash
Prep Time15 Minutes
Servings6
Cook Time40 Minutes
Calories440
Ingredients
3 medium acorn squash or large delicata squash
2 tablespoons olive oil
1 teaspoon kosher salt, divided
1 1/2 cups dry pearled Italian farro
1/4 teaspoon saffron threads (optional)
1/4 cup plus 2 tablespoons pomegranate arils, divided
1/4 cup golden raisins
1/4 cup shelled roasted salted pistachios
1/4 cup sliced almonds
1/4 cup unsweetened dried cherries
2 tablespoons chopped fresh mint
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

 

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
15 minutes
Prep Time
40 minutes
Cook Time
6
Servings
440
Calories

Shop Ingredients

Makes 6 servings
3 medium acorn squash or large delicata squash
Not Available
2 tablespoons olive oil
Not Available
1 teaspoon kosher salt, divided
Not Available
1 1/2 cups dry pearled Italian farro
Not Available
1/4 teaspoon saffron threads (optional)
Not Available
1/4 cup plus 2 tablespoons pomegranate arils, divided
Not Available
1/4 cup golden raisins
Not Available
1/4 cup shelled roasted salted pistachios
Not Available
1/4 cup sliced almonds
Not Available
1/4 cup unsweetened dried cherries
Not Available
2 tablespoons chopped fresh mint
Not Available

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