Sausage and Goat Cheese Farro Stuffed Acorn Squash
Farro is my favorite whole grain to use in savory dishes because of its texture, taste, and nutrient profile. It's the perfect companion to all the flavors in this recipe! A 1/2 cup of farro provides about 7 grams protein, 7 grams fiber and nutrients such as magnesium, B vitamins and iron. The farro adds a nutty rustic taste that pairs perfectly with the sweet roasted acorn squash. Acorn squash is a winter squash that caramelizes beautifully when baked and makes two perfect bowls for stuffing. I added goat cheese for a creamy element and sausage to amplify the flavor. This healthy dinner sausage recipe is the epitome of fall!
- 2 acorn squash
- 2-4 Tbsp olive oil
- 1 1/2 cups farro, cooked
- 1 shallot, finely chopped
- 3 garlic cloves, minced
- 1 lb spicy Italian sausage, casings removed
- 2 cups raw spinach, chopped
- 3-4 oz goat cheese
- Kosher salt and pepper
- Pumpkin pie spice
- Preheat oven to 400 degrees. Cut acorn squash in half and scoop out the seeds with a spoon. Brush the inside and outside of the acorn squash with olive oil. Sprinkle the inside of each half with pumpkin pie spice and kosher salt. Place squash in the oven and roast for about 30-40 minutes or until tender when poked with a fork
- While the squash is roasting, cook farro in boiling water until tender, about 20-30 minutes. Once farro is tender, drain and set aside. Cook the sausage in a large pan until cooked through. It may be necessary to wipe excess fat from the pan. Add the shallot and garlic and sauté until fragrant. Add cooked farro, spinach, and goat cheese to the pan. Stir well and let spinach wilt into the mixture. Season to taste with salt and pepper.
- When squash are done, spoon mixture into each half. Sprinkle with goat cheese crumbles and serve!