Rating: 2 stars
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Recipe by Health December 2016


Credit: Romulo Yanes, Styling: Mindi Shapiro

Recipe Summary test

30 mins
1 hr 15 mins
Serves: 6


Ingredient Checklist


Instructions Checklist
  • Rinse farro under cold running water. Combine farro and water in a medium saucepan; bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until farro is tender, about 30 minutes. Stir in cherries after 27 minutes of cooking time. Drain cooked farro mixture.

  • Heat oil in a medium skillet over medium heat. Add onion, celery and carrot; cook, stirring often, until tender and beginning to brown, 10 to 12 minutes. Add sage; cook, stirring constantly, for 1 minute. Remove from heat and stir in farro mixture, beans, hazelnuts, 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper.

  • Cut each squash in half lengthwise; scoop out and discard seeds. Place squash cut-side up on a large rimmed baking sheet. (Trim bottoms, if necessary, so squash will sit flat.) Brush insides of squash with 2 tablespoons of the butter; sprinkle with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Bake until tender, about 45 minutes.

  • Spoon farro mixture evenly into squash halves, pressing lightly and mounding in the center. Drizzle farro with remaining 2 tablespoons butter. Return to oven and bake until filling is lightly browned, 10 to 15 minutes.

Nutrition Facts

527 calories; fat 20g; saturated fat 6g; protein 13g; carbohydrates 78g; fiber 15g; cholesterol 20mg; iron 5mg; sodium 529mg; calcium 165mg.