Main Dish

Farro and Mushroom Stuffed Acorn Squash

Start to finish: 50 minutes

1 large acorn squash (about 11/2 pounds)

1/2 cup farro

8 ounces mixed mushrooms, chopped

1/2 teaspoon salt

1/4 teaspoon ground pepper

2 garlic cloves, minced

2 shallots, chopped

2 cups baby spinach

1/2 teaspoon grated orange zest

1 tablespoon chopped fresh thyme

1 teaspoon chopped fresh oregano

2 tablespoons crumbled feta cheese

4 lemon wedges

Heat the oven to 375 degrees. Bring a medium pot of salted water to a boil.

Cut the acorn squash into quarters. Scoop out and discard the seeds. Trim off a small slice of skin from the curved side of each quarter to allow it to sit flat.

Spritz a 9-by-9-inch baking dish with cooking spray and arrange the squash in the pan, skin side down. Bake for 30 to 40 minutes, until just softened.

Meanwhile, make the stuffing. Add the farro to the boiling water and cook until tender but still al dente, about 15 minutes. Drain and set aside.

Heat a large nonstick skillet over medium-high. Add the mushrooms, salt and pepper and cook 10 minutes, until well browned. Add the garlic, shallots, spinach, orange zest, thyme and oregano; cook 3 more minutes. Stir in the drained farro.

When the squash is ready, spoon the stuffing into the center of each quarter. Sprinkle the feta cheese over the stuffing and bake for another 20 minutes, or until the squash is tender when pierced with the tip of a knife. Serve each squash quarter with a wedge of lemon. Makes 4 servings.

Per serving: 155 calories (14 percent from fat), 2.5 g fat (1 g saturated fat, 0.5 g monounsaturated fat), 4 mg cholesterol, 6 g protein, 28 g carbohydrates, 4 g fiber, 75 mg sodium.