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Stuffed Acorn Squash with Farro and Chorizo

    Transport your taste buds to Spain with this cheesy stuffed acorn squash filled to the brim with chewy farro, smoky chorizo and nutty manchego cheese.

    Stuffed Acorn Squash Recipe Healthy

    Winter squash season is in full force. Are you a fan? Butternut, spaghetti, acorn, delicata and more… I love them all and asking me to pick a favorite would be like asking me to pick my favorite son.

    Liz Seasoning Acorn Squash
    Liz Baking Squash

    One reason I adore hard squash is because it has a much longer shelf life than its summer cousins. In fact, most varieties can sit on your counter for weeks without showing any sign of decay.

    Stuffed Squash with Farro Recipe

    This time of year, I always like to have one or two on hand so that I can whip up a quick pot of soup, toss a hearty salad or roast a batch to go with dinner.

    Chorizo Filling Stuffed Acorn Squash with Chorizo

    Why is winter squash is good for you?

    Fights Cancer: Winter squash is full of antioxidants and contains many anti-inflammatory properties which have been shown to help prevent cancer including prostate and colon cancer.

    Nutrient Dense: Just one cup of winter squash provides an excellent source of nutrients including Vitamins A, C, B6, copper and potassium.

    Promotes Weight Loss: Low in calorie and full of fiber, winter squash is going to fill you up without filling you out. Try swapping out spaghetti squash for pasta, replacing oil with pumpkin in baked goods, or adding pureed winter squash to mac and cheese.

    06 Stuffed Acorn Squash WEB

    For a one-two punch, I decided to add another super food to the mix and created a Spanish inspired Stuffed Acorn Squash with Chorizo and Farro. Farro, one of my favorite ancient grains, adds a chewy, nutty texture that plays perfectly with the sweet and tender acorn squash. Smoky chorizo, fire roasted tomatoes and earthy Manchego cheese ties it all together.

    Stuffed Squash with Farro Recipe

    What is your favorite winter squash recipe? I’m always open for more ideas!

    Farro and Chorizo Stuffed Acorn Squash Recipe

    Your fork is waiting.

    Farro and Chorizo Stuffed Squash Recipe

    Stuffed Acorn Squash with Farro and Chorizo

    4.67 stars average
    Transport your taste buds to Spain with this cheesy stuffed acorn squash filled to the brim with chewy farro, smoky chorizo and nutty manchego cheese.
    PREP: 10 mins
    COOK: 50 mins
    TOTAL: 1 hr
    Save
    Servings: 4

    Ingredients
     

    • 2 acorn squash (halved and seeded)
    • 1 tablespoon extra virgin olive oil
    • 1 teaspoon salt (divided)
    • ½ teaspoon pepper
    • ¼ cup Spanish cooked chorizo (minced or 1 link)
    • 1 medium onion (diced)
    • 1 cup cooked farro
    • 15 ounce can fire roasted diced tomatoes
    • 1 teaspoon smoked paprika
    • ½ teaspoon cayenne (optional)
    • 1 cup green peas (frozen)
    • 1 cup shredded Manchego cheese (or Pecorino Romano)
    • minced scallions (optional garnish)

    Instructions
     

    • Pre-heat oven to 350 degrees and place all four acorn squash halves on a 9 x 13 baking pan or glass baking dish.
    • Rub the insides of the squash with olive oil and half of the salt and pepper (1/2 teaspoon salt and 1/4 teaspoon pepper.) Flip squash cut side down then roast in the oven until fork tender, 20-25 minutes.
    • While squash is roasting, heat chorizo in a large skillet over medium high heat and stir frequently. Continue cooking 2-3 minutes or until oils start to release.
    • Remove chorizo from pan using a slotted spoon and let drain on a plate covered with paper towel.
    • Add diced onion to the warm pan and sprinkle in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until onion becomes translucent about 5-7 minutes.
    • Stir in cooked farro, diced tomatoes, smoked paprika and cayenne. Cook until heated through, 4-5 minutes.
    • Add green peas and cook until bright green – 1-2 minutes. Remove pan from heat.
    • Scoop farro and chorizo mixture into all four halves of the squash. Feel free to fill the squash up high!
    • Sprinkle each half evenly with shredded Manchego cheese.
    • Bake until cheese is brown and bubbly, 15-20 minutes.
    • Serve with minced scallions.

    Nutrition

    Calories: 328kcalCarbohydrates: 47.5gProtein: 16.9gFat: 10.8gSaturated Fat: 5.8gPolyunsaturated Fat: 5gCholesterol: 42mgSodium: 557mgFiber: 7.7gSugar: 5.9g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Check out my Pinterest board for more healthy and easy dinner recipes!

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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

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