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.
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.
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.
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.
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.
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.
What is your favorite winter squash recipe? I’m always open for more ideas!
Your fork is waiting.
Stuffed Acorn Squash with Farro and Chorizo
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
Check out my Pinterest board for more healthy and easy dinner recipes!
I love this!
Thanks girlfriend!
First of all… acorn squash is my jam! These look absolutely fantastic with the filling! YUM!
hahah acorn squash is my jam too!! Thanks girl!
This looks so amazing!!! Proof that food can be comforting and healthy at the same time!
This is so pretty! I love squash and that filling sounds amazing!
Thank you so much!!
I love this Mexican take on a stuffed squash!! Plus its got healthy whole grains! YAY!
I couldn’t help myself!
This looks great, Liz! I love winter squash and I especially love it stuffed. Because anytime I get to eat the actual bowl of my food is alright in my book!
YES!! I love eating food bowls too haha
This squash situation is so much perfection. Farro for life! ;)
Farro for life!! Can we get that trending on Twitter? #FarroForLife
This is totally happening soon!
Loving the flavors in this paired with the acorn squash! Beautiful Liz!
Thank you so much!!
Of all the squash, acorn is by far my favorite!! I love all the flavors in this dish (or should I say in this squash?)!! YUM
I think butternut is my favorite but honestly it’s so hard to pick!!
I love all the flavors and textures going on over there! My favorite squash is probably delicata!
Oooo I love delicata too!!
This is just beautiful!! And of course delicious looking :)
Aww thank you my beautiful friend!
Pretty excited that I have everything I need to make this in my house as I write this. What a terrific take on stuffed squash!
I hope you love it!!!
Love the mix of flavors in this, so perfect for this time of year!
Thank you so much Matt!!
Yum. This is the 2nd delicious looking Farro recipe I’ve seen this AM. I love the nutty, chewy texture and this looks so good with that cheese on top!
I am so glad there are so many farro recipes lately!!
These are so pretty to look at and I can only imagine how good they must taste stuffed with chorizo and farro!
I tell you, Dara, chorizo makes everything taste so good!
One of my favorite things about fall and winter is squash! I love stuffing it too. I’m sold on this stuffing!
I am with you – I seriously love squash season!!! Hope you’re doing well friend!
Love this!
Thanks doll!
Gorrrrrgeous photos, Liz!!!
Thank you so much friend!!! You are still allowed to tease me for using my iPhone. ;) xo
These are gorgeous! The flavor mix sounds amazing!!!
It was so good and easy Amanda!