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]

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Serves

4

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Ingredients

  • 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
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Preparation

  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.
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