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Farro and mushroom stuffed acorn squash

1 large acorn squash (about 1 1/2 pounds)

1/2 cup farro

8 ounces mixed mushrooms, chopped

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 cloves garlic, minced

2 shallots, chopped

2 cups baby spinach

1/2 teaspoon orange zest

1 tablespoon chopped fresh thyme

1 teaspoon chopped fresh oregano

2 tablespoons crumbled feta cheese

4 lemon wedges

Heat the oven to 375 degrees. Bring a medium pot of salted water to a boil.

Cut acorn squash into quarters. Scoop out and discard the seeds. Trim off a small slice of skin from the curved side of each quarter to allow it to sit flat.

Spritz a 9-by-9-inch baking dish with cooking spray and arrange the squash in the pan, skin side down. Bake 30 to 40 minutes, or until just softened.

Meanwhile, make the stuffing. Add the farro to the boiling water and cook until tender but still al dente, about 15 minutes. Drain.

Heat a large nonstick skillet over medium-high. Add mushrooms, salt and pepper and cook for 10 minutes, or until well browned. Add garlic, shallots, spinach, orange zest, thyme and oregano, then cook for 3 more minutes. Stir in drained farro.

When the squash is ready, spoon stuffing into the center of each quarter. Sprinkle with feta cheese and bake for another 20 minutes, or until the squash is tender when pierced with the tip of a knife. Serve each squash quarter with a wedge of lemon.

Servings » 4

Source: The Associated Press