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Farro and Mushroom Stuffed Squash [Vegan]
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.
Ingredients You Need for Farro and Mushroom Stuffed Squash [Vegan]
How to Prepare Farro and Mushroom Stuffed Squash [Vegan]
- 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.
- 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.
- Bake in the oven heated to 375°F for 30 minutes.
- Dice the onion and cut the mushrooms into slices.
- Heat the oil in a frying pan, add the onion and fry until translucent.
- Add the mushrooms and fry over the low heat until ready.
- Put the cooked farro into a big bowl. Add the fried mushrooms, the grated cheese, and the roasted pumpkin.
- Season with salt and pepper and mix everything well.
- Arrange the squash halves on the baking tray the cavity facing up, fill each cavity with the mushroom pumpkin mixture.
- Bake in the oven heated to 375°F for 30 minutes.
- Sprinkle the dish with oil, parsley, chopped red onion, and finish with nigella seeds.
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