Turkey and Farro Stuffed Honeynut Squash
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Cook time: 
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Serves: 4
  • 4 honeynut squash, halved and seeds removed
  • 3 tbsp olive oil, divided
  • 1 lb lean ground turkey
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp poultry seasoning
  • 1 tbsp dried parsley
  • ⅓ - ½ cup chicken stock
  • 3 cups kale, chopped and stems removed
  • 2 cups cooked farro (approximately 1 cup uncooked...I use Trader Joe's quick-cooking farro, but but sure to cook according to package directions!)
  • ½ cup grated parmesan cheese, plus additional for topping
  • ¼ cup toasted pine nuts, for topping, optional
  1. Preheat oven to 375 degrees.
  2. Drizzle squash halves with 1 tbsp of olive oil and salt and pepper to taste. Place cut side down on baking sheet and roast 20-30 minutes or until tender when pierced with a knife.
  3. Meanwhile, cook turkey in a skillet over medium high heat. Add remaining 2 tbsp olive oil, onion, and garlic and cook additional 5 minutes.
  4. Add poultry seasoning, parsley, salt, pepper, chicken stock, and kale to turkey mixture, stirring to combine. Reduce heat to medium and cook 5-10 minutes. Stir in cooked farro and parmesan cheese.
  5. Top squash halves with turkey mixture and additional grated parmesan cheese and toasted pine nuts, if desired. Enjoy!
Recipe by Heart & Stove at https://heartandstove.com/turkey-and-farro-stuffed-honeynut-squash/