5 from 1 vote
Overhead, landscape shot of Bacon Scallion Farro Stuffed Acorn Squash garnished with sliced scallions and parmesan cheese on a white platter.
Bacon Scallion Farro Stuffed Acorn Squash
Prep Time
15 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 35 mins

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.

Course: entree, Main Course
Cuisine: Fusion
Keyword: acorn, bacon, butternut squash, farro, Healthy, scallion, stuffed
Servings: 4
Calories: 619 kcal
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. 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.
Recipe Notes

*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

Nutrition Facts
Bacon Scallion Farro Stuffed Acorn Squash
Amount Per Serving
Calories 619 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 8mg3%
Sodium 857mg37%
Potassium 1296mg37%
Carbohydrates 105g35%
Fiber 19g79%
Sugar 1g1%
Protein 26g52%
Vitamin A 1030IU21%
Vitamin C 27.1mg33%
Calcium 269mg27%
Iron 4.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.