This Farro Stuffed Acorn Squash is hearty and comforting, yet light and healthy. Â Studded with bacon, scallions and parmesan cheese, this stuffed squash is great way to eat ancient grains.
Hi, y’all! How was everyone’s weekend? If you are on the east coast, did you survive the snow storm?
Boy went to work for a couple hours on Friday and just barely made it up our driveway before the storm went into full swing. Since our house is on a hill with an inclined, curvy driveway, when there is ice on the ground there is no coming or going from the SuBourbon Country Cottage.
So we were ice-snowed in our casa the entire weekend. 
Real quiet and desolate.
But, aside from getting antsy on the third day, it was actually a nice, peaceful weekend. Sitting on our couch in the living room and looking out the full length windows upon the woods, with small birds playing in the snowy ice covered trees, I felt like I was sitting inside a giant snow globe.
I decided N to the C suits me. I am thankful we moved here. This chapter of our lives feels like it is going to be a good one.
Is it weird to have an epiphany amidst a weather state of emergency? Hmmm. 
Bacon Scallion Farro Stuffed Acorn Squash
I know I recently shared spaghetti squash boats alla vodka, but I have been stuffing and squashing all the things… so here we are with another stuffed squash recipe.
#SorryNotSorry.
Have you tried farro before? If you haven’t, it’s about time you hop on the ‘ole band wagon and give ‘er a try. It tastes similar to barely.  Or, kind of like a wheat-ier (<– I know that’s not a word, but I’m making it one) version of risotto.
Pasta like.  Slightly chewy. A bit nutty.  A little creamy. Totally dreamy. Just whole grainier.
It is dang delicious, and when combined with bacon, scallions, parmesan cheese and shoved inside a roasted acorn squash it is amaze-balls type of delish.
Overall this stuffed squash is slightly sweet, savory, a smidgen salty, cheesy, herbaceous, and oink-oink-bacon-tastic. It is hearty and comforting, yet relatively light and healthy.
Basically it’s the jam, and you should make this. ASAP.
How to cook farro?
There are a few ways you can cook farro. I cooked mine using the risotto method, which is why my farro turned out like a smooth creamy dream. But, you can use whichever method suits you best. Regardless of which method you use, you will still start with step 2, as directed in the recipe, and cook the bacon. The cooking methods will start to vary at step 3 in the recipe below.
- Method 1 – Risotto Method: Follow directions as instructed in recipe below.
- Method 2 – Oven Method: Preheat oven to 400 degrees F. Follow directions as instructed in recipe below through step 4 – add in the wine and cook until almost evaporated. Add the toasted farro and stir in 4 cups of chicken stock. Bring just to a simmer. Remove from heat and cover with foil. Poke a few holes in the foil and transfer to oven. Bake for about 45 minutes, or until grains are cooked through. Remove from oven and stir in lemon juice, half of the scallion greens and ½ cup parmesan. Taste and adjust for seasoning. Continue with recipe as instructed, at step 6.
- Method 3 – Stove Top Boil Method: Combine farro, a generous pinch of salt, 4 cups of unsalted chicken stock and 4 cups water in a medium saucepot. Bring to a boil over high heat. Immediately reduce heat to maintain a simmer, and cook until farro is tender, 25-30 minutes. When done, transfer farro to a colander to drain. Transfer back to pot and toss with lemon juice, half of scallion greens and ½ cup of the parmesan. Continue with recipe as instructed, at step 6. Full disclosure – this is my least favorite method to cook farro as it lacks flavor from scallions, garlic and wine.
Until next time, friends – Cheers to walking eating like an Egyptian.  😉
XOXO
Cheyanne
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How to make Bacon Scallion Farro Stuffed Acorn Squash 👇
This Farro Stuffed Acorn Squash is hearty and comforting, yet light and healthy. Studded with bacon, scallions and parmesan cheese, this stuffed squash is great way to eat ancient grains.
- 2 Acorn Squash – cut in half, stem to root; seeds removed & discarded
- 4 Cups Unsalted Chicken Stock mixed with 4 Cups of water – warmed*
- 1 TBS Olive Oil
- 4 ounces Center Cut Bacon – cut into bite sized pieces (about 6 slices)
- 2 bunches Scallions – thinly sliced; green and white/light green parts separated (about 10 scallions)
- 2 Cups Farro
- 1 clove Garlic - minced
- ½ Cup Dry White Wine (I used Chardonnay)
- 2 tsp Lemon Juice
- ½ cup Parmesan – finely grated, plus more for topping
- Kosher Salt & Pepper – to taste
- Preheat oven to 375 degrees F. Arrange racks to lower middle position. Place the squash, cut side down, in a large baking dish. Add enough hot water to fill the pan by ¼’’. Cover the dish loosely with foil and transfer to the oven. Roast until just barely tender, about 30-40 minutes. Remove from oven and pour water out of pan. Flip the cooked squash halves so cut side is facing up, and put them back in the pan. Set aside.
- Meanwhile, prepare the filling*: Heat a large saucepan over medium heat. Add the bacon and cook, stirring often, until crisp and cooked, about 6-9 minutes. Use a slotted spoon to transfer bacon to a paper towel lined plate.
- Pour off all but 1 tablespoon of fat from the pot. Add in the farro and toss to coat. Cook, stirring often, until toasted, about 4-5 minutes. Transfer to a bowl.
- Add 1 tablespoon oil to the pot. Add in the scallion whites and season with ¼ teaspoon salt and 1/8 teaspoon pepper. Cook, stirring, until soft, about 2 minutes. Add in the garlic and cook until aromatic, about 30 seconds. Add in the wine and increase heat to medium high. Continue to cook, stirring occasionally, until almost evaporated, about 2-4 minutes.
- Reduce heat slightly to medium – medium high. Add in the toasted farro and 1 cup warm stock mixture. Stir until almost all liquid is absorbed, about 4 minutes. Continue cooking and adding stock by the cupful, stirring often and letting the stock mixture absorb before adding more, until farro is tender but still firm to the bite, about 45 minutes*. Stir in the lemon juice, half of the scallion greens and ½ cup of the parmesan. Season to taste with salt and pepper.
- Stuff the Squash Halves: Rub the inside of the squash halves with a bit of olive oil and season with salt and pepper. Divide the farro between the squash halves, being sure to mound the filling on top (it is okay to be generous).
- Bake: Recover the baking dish with foil and bake the squash halves for an additional 15 minutes. Remove foil and continue to bake for an additional 5 minutes, or until heated throughout. Top with bacon, additional parmesan and scallion greens. Serve and enjoy.
*To warm stock and water – either use the microwave or bring mixture to a boil in a medium saucepan, reduce heat to low and keep warm.
*You might not need all the stock.
*Faro stuffing can be made in advance and stored in an airtight container in the refrigerator. If preparing in advance, stir in lemon juice at the end of cooking, but do NOT add in bacon and cheese. To reheat – add farro and ¼ cup stock to a large saucepan. Cover and steam over medium low heat until soft and warm, stirring occasionally. Stir in bacon and cheese. Proceed with recipe as directed.
*Faro adapted from Bon Appetit
Jess @ Flying on Jess Fuel says
January 26, 2016 at 8:01 pmI’m not sure that I’ve ever had farro!?? BUT! I love pretty much every grain I’ve ever met… and hello, bacon! These sound super delish. I love meals contained in edible bowls. 🙂
Shelby @ Go Eat and Repeat says
January 26, 2016 at 6:05 pmYour hometown sounds like mine! Literally everything was closed. It stopped snowing days ago and people’s neighborhoods still aren’t plowed! Oh well, so is Maryland. I am loving these squash, though! Favorite part? The bacon. Obviously
Manali @ CookWithManali says
January 26, 2016 at 2:09 pmI have tried farro only once but that definitely needs to change, sounds delish! Glad you stayed safe and warm during the storm, it looked pretty bad in the pictures and videos that I saw on the internet!
Cheyanne Bany says
January 26, 2016 at 5:25 pmI agree, Manali! You definitely need more farro in your life! The storm wasn’t too terrible in our town, so it was actually kinda nice! 😉 Thanks for the comment, my dear! Cheers!
Stacey @ the sugar coated cottage says
January 26, 2016 at 1:57 pmSquash is so under rated but maybe it wouldn’t be if everyone made it this delicious! Glad u survived the snow that storm was a whopper. Take care.
Cheyanne Bany says
January 26, 2016 at 5:23 pmI couldn’t agree more, Stacey, squash is too under-rated! Thank you so much for the sweet comment! Cheers! 🙂
Cathy | whatshouldimakefor.com says
January 26, 2016 at 11:00 amyum Cheyanne! i love stuffing everything. makes it so much more fun to eat. glad you survived the storm. finally feeling normal around here today, but the forced hunkering down and relaxation was kind of fun too!
Cheyanne Bany says
January 26, 2016 at 5:22 pmThe forced relaxation was totally welcome and it took me a bit to get back to “normal” too! So easy to be lazy when you are stuck inside! Glad you guys survived the storm! Thanks so much for the kind comment, Cathy! Cheers!
Ben Maclain says
January 26, 2016 at 9:02 amBeing isolated from the world is so romantic, Chey! Pajamas, hot tea (or better mulled) wine, books, food, and candles). Wait, you still had power, didn’t you? That’s sad – snow storm with the power isn’t so exciting;) But at least you’ve made a very exciting dish. I love stuffed veggies, and these acorns look perfect. Actually, I discovered farro only last year, and it’s my kind of food. Well done, my friend!
Cheyanne Bany says
January 26, 2016 at 5:21 pmWe had power, thank the Lord, Ben! But I know thousands of people near by did not. I agree that being isolated from the world rocks the house, but only with the power on! 😉 Thanks for the comment, friend! Cheers!
Stephanie | The Foodie and The Fix says
January 26, 2016 at 6:59 amWell, with so many of my favorite things, I think I need to get to making this asap! It looks and sounds fantastic. Also I LOVE farro and for some reason never think to make it. Thanks for the reminder!
Cheyanne Bany says
January 26, 2016 at 5:19 pmThank you for the sweet comment, Stephanie! And you are most welcome for the reminder! 😉 Cheers!
Harriet Emily says
January 26, 2016 at 5:19 amThese are so beautiful Cheyanne, I love how pretty stuffed squashes are!!! Acorn squash is one of my favourite vegetables – they have such a good flavour and they’re so comforting. Perfect for the cold, snowy weather!!!! This sounds delicious, and I love that you used farro! <3
Cheyanne Bany says
January 26, 2016 at 5:18 pmThank you, Harriet! Acorn squash is one of my favorites too! Cheers, my dear! <3
Thao @ In Good Flavor says
January 25, 2016 at 9:55 pmI hope you got a chance to play in the snow! I would rather admire the winter wonderland from your couch with the picture perfect view. It sounds wonderful! I tried farro for the first time last fall and really liked it, so I bought a package a couple months ago. It’s been sitting in my pantry since. I’ve got to pull it out to make this stuffed acorn squash! It looks so good, and I love the addition of of cheese and of course bacon!! Stay safe and warm, Chey! xo
Cheyanne Bany says
January 26, 2016 at 5:16 pmI did play in the snow, for sure! You definitely need to make that package of farro, Thao – so GOOD! Thanks for the sweet comment, dear! Cheers! xo
Ashlyn | Dollop of Yum says
January 25, 2016 at 8:44 pmI have yet to cook with acorn squash but this recipe looks delicious and like a great starting point!
Cheyanne Bany says
January 26, 2016 at 5:15 pmYou should totally cook with acorn squash, Ashlyn! SO GOOD! Cheers! 🙂
allie @ Through Her Looking Glass says
January 25, 2016 at 8:12 pmWould love to be in that snow globe!!! I love snow. We didn’t get one flake this time around, and I so love a good storm. Maybe next time. Glad you are snug and cozy in the Subourbon Country Cottage. I have never tried farro yet. I am so loving your creative stuffed dishes, Cheyanne. So many delicious ingredients — bacon , scallions, parmesan…I am SO hungry now. Beautiful photos as always. Cheers to a great week ahead friend. Clink clink. XOXO
Cheyanne Bany says
January 26, 2016 at 5:14 pmWell hopefully next tie the storm hits you, Allie! You need to try farro, I think you will like it! Thanks so much for the sweet comment, my dear! Cheers! XOXO
Jennifer @ Seasons and Suppers says
January 25, 2016 at 7:54 pmSorry you’re snowed in, but sounds like you’re ok with it, so that’s good 🙂 I have never tried farro, so I’m due to try something new. Love the sounds of these flavours 🙂
Cheyanne Bany says
January 26, 2016 at 5:10 pmTotally okay with it, Jennifer! You should most definitely try faro, I’m sure you will love it! Thanks for the comment, my dear! Cheers! 🙂
Kathleen | Hapa Nom Nom says
January 25, 2016 at 7:01 pmI so miss snow days! I’m originally from DC, so I’m looking at all of the snow on my friends FB pages with envy. I don’t know what it is… it’s like something that gets instilled in us as we’re kids – snow days mean fun! No school, sledding all day, hot coco, and bundled up in blankets by a fire. I love it, even now as an adult. So snow or no snow, this acorn squash dish is fantastic! A perfect pick-me-up during the winter months! Stay warm girl!
Cheyanne Bany says
January 26, 2016 at 5:09 pmI agree, snow days totally equal fun days! I’ll send you some virtual snow, Kathleen! 🙂 Thanks so much for the comment love, doll Cheers!
My Dish is Bomb says
January 25, 2016 at 6:40 pmWe just had a light blizzard up here in Winterpeg (surprising, really) with a bit of wet snow and now all that snow is warming everything up all nice 🙂 Could definitely use one of these for dinner sometime soon, I absolutely love acorn squash and kind of forget about it every fall!
Cheyanne Bany says
January 26, 2016 at 5:04 pmIts is warming up here too, and it is SO nice! Thanks so much for the comment love, my dear! Cheers! 🙂
Liora says
January 25, 2016 at 6:29 pmoh, wow! We didn’t have a storm like that- we stayed home Saturday night but but I was still out and about until about 3 pm on Sat. I never thought I would hear (see) myself saying this, but I was actually ready for some snow! I’m all set now though.. it can be spring now please! And acorn squash- one of the few perks of winter! Love all winter squashes, and the way you’ve prepared this one looks amazing!
Cheyanne Bany says
January 26, 2016 at 5:03 pmOh my, I haven’t stayed out until the wee hours in the morning in years… I’m totally getting old, huh? 😉 I’m looking forward to spring too, although I’m not quite over the winter yet. Must Eat More Winter Squash still. Thanks for the comment, Liora! Cheers!!
Olivia @ Olivia's Cuisine says
January 25, 2016 at 6:00 pmThe blizzard hit us pretty bad too. It was the 2nd worse blizzard in NYC’s history! And, as much as I loved staying inside all weekend with my husband, I did get a little cabin fever by Sunday. So I made him drive me to the grocery store. lol Anyways, I love farro. I’m also obsessed with spelt. Have you tried it? It’s like farro but chewier. I have a whole bag in my pantry, so I might make your recipe with it! Can’t wait!
Cheyanne Bany says
January 26, 2016 at 5:01 pmI saw that it was really bad in NY, glad you guys were okay, Olivia! Yes to staying cozy at home all weekend! I have tried spelt, and I love it! I bet this would taste amazing with that substitution! Lemme know if you try it! Thanks for the comment love, doll! Cheers! <3
Lauren Gaskill | Making Life Sweet says
January 25, 2016 at 4:45 pmHaha you know when McDonald’s closes, things are bad! LOL glad you are safe and sound. P.S. I feel about DSM the same way you feel about N to the C. It’s been a hard adjustment, but things feel good here for now. BTW LOVE these acorn squashes! Gorgeous and delicious!
Cheyanne Bany says
January 26, 2016 at 4:56 pmTRUE! So glad you are loving DSM, Lauren!! Shiny new beginnings are the BEST! Thanks so much for the comment, my dear! Cheers! xoxo
[email protected] says
January 25, 2016 at 4:30 pmI loveeee farro and acorn squash … so I think this dish was made for me! 🙂
Glad you guys survived … we didn’t leave all weekend either. And the roads are still bad here (well, as of this morning!). I haven’t ventured out yet 🙂 haha But it sounds like it’s melting!
Cheyanne Bany says
January 26, 2016 at 4:55 pmI definitely made this dish for you, Ashley.. and for me. 😉 I JUST left the house today, and there is STILL some ice on the ground. But, I’ve heard it melting (sounds like rain). Thanks for the comment, doll! Cheers! <3
Lisa | Chocolate Meets Strawberry says
January 25, 2016 at 4:04 pmMake that 35C 😛
Cheyanne Bany says
January 26, 2016 at 4:52 pmAustralia has been my number 1 place I want to visit one day, so I am SUPER jealous you live there! I’ll take the heat, I am from Florida, so I’m used to it. 😉 As far as the acorn squash, butternut would be a fabulous substitution! Thanks so much for the sweet comment, Lisa! Cheers!
P.S. I figured you meant 35 C. 😉
Lisa | Chocolate Meets Strawberry says
January 25, 2016 at 4:03 pmWow, you were snowed in all weekend?! That sounds weird and wonderful to me here in Australia, because it has been soooo hot here! It often gets to 35F (95F) where I am in summer, so I’m dreaming of your weather right now, Cheyanne! As for this dish, it looks amazing! I’ve never seen acorn squash for sale here, so I guess I’ll have to just gaze longingly at the screen!! 😛