Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Farro and Mushroom Stuffed Squash [Vegan]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This recipe is simple, healthy, and tasty. You'll fill your squash with farro, onions, mushrooms, cheddar, and onion. Then, finish the dish off with a little garlic and thyme. You're left with a dinner that is light, delicious, and satisfying.

Farro and Mushroom Stuffed Squash [Vegan]




  • 2 small squashes of your choosing
  • 1 cup farro
  • A pinch of salt
  • 1 red onion
  • 1 cup brown Cremini mushroom
  • 1 cup roasted squash
  • 1 cup vegan cheddar cheese, grated
  • 2 garlic cloves
  • Salt and pepper, to taste
  • 2 sprigs thyme
  • 2 tablespoons olive oil
  • 2 tablespoons parsley
  • 2 tablespoons parsley
  • 2 tablespoons chopped red onion
  • A pinch nigella seeds


  1. Sort through farro grains and rinse them under running water. Put the farro into a pot, pour water over the grains, add salt, and cook for about 30 minutes. Drain off the water and keep in the pot covered.
  2. Cut the squash in half, take out the insides and scoop some of the flesh. Cut the flesh into cubes about the size 1/8-inch. Arrange the cubes on a baking sheet, sprinkle them with chopped garlic and thyme leaves, season them with salt and pepper, and sprinkle with olive oil.
  3. Bake in the oven heated to 375°F for 30 minutes.
  4. Dice the onion and cut the mushrooms into slices.
  5. Heat the oil in a frying pan, add the onion and fry until translucent.
  6. Add the mushrooms and fry over the low heat until ready.
  7. Put the cooked farro into a big bowl. Add the fried mushrooms, the grated cheese, and the roasted pumpkin.
  8. Season with salt and pepper and mix everything well.
  9. Arrange the squash halves on the baking tray the cavity facing up, fill each cavity with the mushroom pumpkin mixture.
  10. Bake in the oven heated to 375°F for 30 minutes.
  11. Sprinkle the dish with oil, parsley, chopped red onion, and finish with nigella seeds.





Simple, fresh, natural, healthy, local, and seasonal food that is a feast for the eyes. Hi, I am Lilia, living in the North of Poland. I am the cook and writer behind the blog A lemon tree café. Although not vegan, I love cooking and eating plant-based food the most. Simple, fresh, natural, healthy, local, and seasonal – this is the food that you will find in my kitchen. But most of all my food has to be delicious and beautiful to look at.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Sweet Potato ‘Rice’ Casserole [Vegan]

sweet potato rice casserole

Raw Chia Caramel Pecan Pie [Vegan]

Recipe: Chia Caramel Pecan Pie

Oli-Free Gravy [Vegan]

Red Borscht Soup [Vegan, Gluten-Free]

Red Borscht Soup

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Farro and Mushroom Stuffed Squash [Vegan]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×