Grain-Stuffed Acorn Squash with Extra Melt® Monterey Jack Cheese Sauce

Yield: 4 servings | Serving Size: 1 serving [1 stuffed squash half]

Grain-Stuffed Acorn Squash recipe

Ingredients

  • 9 ounces (1 cup) | Cooked farro
  • 4 ounces (1/2 cup) | Cooked red beans
  • 1 1/4 ounces (1/4 cup) | Poblano peppers, roasted, small dice
  • 1/2 teaspoon | Dried oregano
  • 1 ounce (2 tablespoons) | Lime juice
  • 1 ounce (1/4 cup) | Land O Lakes® Shredded Parmesan
  • 2 teaspoons | Toasted pumpkin seeds

Preparation

STEP 1

Place squash halves cut-side up onto baking sheet. Season with salt and pepper, as desired. Roast in 400°F oven 20-30 minutes or until just cooked through. Hold warm until service.

STEP 2

Heat Extra Melt® Monterey Jack Cheese Sauce according to manufacturer's instruction.

STEP 3

Melt Garlic & Herb Signature® Blend over medium-high heat in large skillet. Add onion and corn; sauté until vegetables are softened. Add farro, red beans, poblanos and oregano. Sauté until coated with Garlic & Herb Blend and heated through. Stir in warm cheese sauce; continue cooking 1 minute. Stir in lime juice; season with salt and pepper, as desired.

STEP 4

Stuff each squash half with 1 mounded 18-8 stainless scoop (8 ounces) farro mixture. Top with 1 tablespoon Parmesan cheese. Continue roasting 5-7 minutes or until cheese is melted and internal temperature of stuffed squash reaches 165°F. Garnish with toasted pumpkin seeds.


Nutritional Information

  • Serving Size1 serving [1 stuffed squash half]
  • Calories450 calories
  • Fat 17 grams
  • Sat. Fat 9 grams
  • Trans Fat 0.5 grams
  • Cholesterol 34 milligrams
  • Sodium 725 milligrams
  • Carbohydrates 66 grams
  • Dietary Fiber 10 grams
  • Sugars 2 grams
  • Protein 18 grams
  • Vitamin A 5607 IU
  • Vitamin C 61 milligrams
  • Calcium 372 milligrams
  • Iron 3.65 milligrams

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