Freekeh Stuffed Acorn Squash
This freekeh stuffed acorn squash makes a festive side dish. It's perfect for livening up the weeknight dinner or as a side dish on the Thanksgiving table.
Ingredients
- 2 1/2 cups vegetable stock or water
- 1 cup freekeh or try farro or quinoa
- 2 whole acorn squash
- 2 tablespoons extra-virgin olive oil, divided
- 1 small onion, chopped
- 2-3 cloves garlic, minced
- 1-2 stalks celery, finely chopped
- 1 apple, diced (or go savory and add 8 oz of chopped mushrooms)
- 1/2 teaspoon salt
- Freshly ground pepper to taste
- 1/2 teaspoon dried thyme
- 1/2 cup minced walnuts
- 1/4 cup sunflower seeds
- 4 cups baby spinach
Additional Add-in Ideas
- crumbled feta cheese, mix in
- sliced or shredded cheddar cheese, melt on top
Instructions
- Preheat oven to 350 degrees F.
- In a medium pot, bring stock (or water) to a boil. Add the freekeh, cover and reduce heat to low. Simmer until all liquid is absorbed, about 20 minutes. Remove from heat and let sit, covered, for 5 minutes.
- Cut the acorn squash in half and remove the seeds. Brush with half of the olive oil and roast, face down for 25-30 minutes, until soft.
- While freekeh is cooking and squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion, garlic, celery, and apple and saute for 3-4 minutes. Add the salt, pepper, thyme, walnuts, and sunflower seeds and saute for another couple of minutes. Then add the baby spinach and saute until just wilted.
- Add the cooked freekeh and the sauteed veggies to a large bowl and combine. Adjust seasoning to taste.
- Divide mixture into the halved, pre-cooked acorn squash. Serve as is, or, if serving later or melting cheese on top, bake for 10-25 minutes just before serving.