Mediterranean Stuffed Acorn Squash and Squash Pasta

Ingredients

Mediterranean Stuffed Acorn Squash with Tahini Sauce:

3 acorn squashes cut in half and seeded
3 tablespoon of olive oil
3 cups of cooked farro
½ each seeded and small diced red and green bell pepper
½ peeled and small diced yellow onion
15-ounce can of garbanzo beans, strained
¼ cup of pepitas
½ cup of tahini
juice of 1 lemon
½ cup of water
3 finely minced cloves of garlic
feta cheese crumbles and parsley for garnish
Kosher salt and fresh cracked pepper to taste

Acorn Squash Pasta with Parmesan and Sage:

3 roasted acorn squash halves, skins removed
1 cup of vegetable stock
¼ cup of grated parmesan cheese + more for garnish
1 pound of linguine noodles
¼ cup of pepitas
2 tablespoons of chopped fresh sage
Kosher salt and fresh cracked pepper to taste

Preparation

1. Preheat the oven to 350°.

2. Place the squashes flesh side up on a sheet tray lined with parchment paper and drizzle in olive oil and season with salt and pepper.

3. In a large bowl combine the cooked farro, peppers, onions, garbanzo beans, pepitas, salt and pepper. Stuff as much of this mixture as you can into 3 acorn squashes. Note there will be about ½ cup leftover.

4. Bake the squashes in the oven at 350° for 40 to 45 minutes or until the squash is tender.

5. While the squashes are in the oven whisk together the tahini, lemon juice, water, garlic and salt together in a small bowl to make a tahini sauce. Set aside.

6. When the squashes are done, garnish them with feta crumbles, parsley, and tahini sauce.

7. Add the squash and vegetable stock to a blender and blend until smooth.

8. Transfer the mixture to a large pan along with the ¼ cup of parmesan cheese, salt and pepper and cook over low heat until warm.

9. Next, add the linguine to a large pot of boiling salted water and cook until al dente, or slightly crunchy, about 7-9 minutes.

10. Drain the pasta and add the noodles to the pan with the acorn squash sauce and toss to coat.

11. Garnish the pasta with parmesan cheese, pepitas and sage.