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This stuffed squash is the perfect dinner to give you all of the fall feels this season. It would even be a great side at a thanksgiving dinner! Packed with veggies, whole grains, herbs, and spices, this flavorful recipe will smell up your kitchen and satisfy all those who are lucky enough to eat it. I used faro for this recipe as it is a very hearty grain that mimics the texture of stuffing, however, quinoa or a wild rice would also work here. Other add-ins that I think might be great in the filling include: toasted pumpkin seeds, pomegranate seeds, cranraisins, chickpeas, and maybe even some more herbs or shaved brussels. Feel free to experiment! And of course, being the sustainable gal I am I needed to save the seeds and make a crunchy snack so I also left that recipe in here as well. Enjoy and let me know if you have any questions!



Serves: 2


2 medium- 3 small acorn squash

1/2 cup faro

1/2 apple, diced

1 small carrot, diced

1 shallot, diced

1 small celery stalk, diced

6-8 oz mushrooms, diced

2 cloves of garlic minced

3/4- 1 cup chopped kale

1/2 tsp nutmeg

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp-1 tsp fresh thyme (about 3 sprigs worth)

1/2 tsp dried rosemary

1 tbsp balsamic

2-3 tbsp maple syrup


Preheat oven to 350 F.

Cut the top 1/4 off of the acorn squash (laterally- aka not through the stem) and remove the seeds. ***Optional snack opportunity - separate seeds and guts, coat with garlic powder, salt, and pepper- bake with squash for 15 minutes or until golden brown and crispy.

Poke some holes in the side of the squash with a fork and place cut side down and bake for 40-50 minutes (or till tender) depending on the size.

While squash is in the oven start prepping the filling by cooking the faro according to package instructions. I recommend taking off the heat a few minutes before its finished as it will finish cooking in the oven.

In a medium pan (water) saute the mushrooms, shallot, carrots, celery, and apple until mushrooms have released all of their liquid. Then add garlic, kale, herbs, spices, balsamic, salt & pepper. Cook for about 3 more minutes then remove from heat.

Combine faro and vegetable mixture in a bowl- season to taste if needed (this is the filling, try it its good!)

Once squash are done flip so they are cut side up and brush the top of each with a tablespoon of maple syrup. Then fill each with the faro & veggie mixture. I like to overfill mine a little bit so it browns better.

Place the stuffed squash back in the oven on broil for 5 minutes (keep an eye out so they don't burn)

Remove from oven, let cool for a few.

Enjoy :)


Note: For an optional topping I made this easy maple tahini drizzle and it when great over the warm squash! Just combine 2 tbsp tahini, 1 tbsp lemon juice, & 1 tbsp maple syrup.



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What is a Registered Dietitian?

A food and nutrition expert who can work in a wide variety of employment settings, including health care, business and industry, community/public health, education, research, government agencies and private practice. RDNs are accredited health professionals that must meet state and government regulations to maintain their credential in addition to completing continuing education. RDNs can practice something called Medical Nutrition Therapy to improve the health of those who suffer from chronic diseases. 

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