Farro, an ancient form of wheat, has a chewy texture that is a perfect counterpoint to the creamy flesh of the acorn squash. You can also use spelt, wheatberries, or Kamut for the salad, and sweet dumpling squash for the edible bowl.
2 acorn squash, halved lengthwise, seeds removed
1 Tbsp (15 mL) + 2 tsp (10 mL) grapeseed oil or other oil of choice
3/4 cup (180 mL) farro
1 small yellow onion, chopped
1 apple, chopped
2 garlic cloves, minced
2 tsp (10 mL) minced fresh ginger
3 oz (85 g) grated or finely chopped Gruyère or fontina cheese
1/3 cup (80 mL) chopped walnuts
1/4 cup (60 mL) dried cranberries
1 Tbsp (15 mL) chopped fresh sage
1 tsp (5 mL) orange zest
1/2 tsp (2 mL) ground allspice
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) black pepper
1 Tbsp (15 mL) melted unsalted butter
1 Tbsp (15 mL) pure maple syrup
Preheat oven to 425 F (220 C). Rub squash flesh with 1 Tbsp (15 mL) oil and place flesh side down on parchment paper-lined baking sheet. Bake for 30 minutes, or until flesh is easily pierced with fork.
Meanwhile, place farro and 2 cups (500 mL) water in medium-sized saucepan. Bring to a boil, reduce heat, and simmer until farro is tender, about 25 minutes. Drain any excess water.
Heat remaining oil in large skillet over medium heat. Add onion and cook until softened, about 4 minutes. Add apple, garlic, and ginger, and cook for 2 minutes. Stir in cooked farro, cheese, walnuts, cranberries, sage, orange zest, allspice, salt, and black pepper; cook for 1 minute.
Stir together melted butter and maple syrup and brush over cooked squash flesh. Scoop farro salad into acorn squash bowls.
Each serving contains: 545 calories; 15 g protein; 23 g total fat (7 g sat. fat, 0 g trans fat); 75 g total carbohydrates (17 g sugars, 11 g fibre); 329 mg sodium
source: “Good Gourd“, alive #373, November 2013