Stuffed Acorn Squash

Serves 2
1 halved and seeded organic acorn squash
3 tbsp. plus 1 tsp. organic olive oil, divided
Sea salt and freshly ground black pepper
1/2 organic yellow onion, diced
3 cloves organic garlic, minced
1 tsp. chopped fresh organic sage
1 tsp. chopped fresh organic thyme
1/2 cup canned organic great northern beans
1/3 cup cooked organic farro
2 cups chopped organic kale
2 tbsp. chopped toasted hazelnuts, divided
1 organic lemon


  1. Preheat oven to 400 degrees F.
  2. Brush squash with 1 tsp. olive oil and season with salt and pepper. Roast cut side down until tender, about 30 minutes.
  3. Meanwhile, heat 1 tbsp. olive oil in a skillet over medium heat. Add onion and cook, stirring, until tender, about 5 minutes. Add the garlic, sage, thyme, beans, farro, and kale. Cook, stirring, until greens wilt, about 2 minutes. Season with salt and pepper.
  4. Divide stuffing between squash halves. Stuff and roast until golden, about 15 minutes.
  5. Sprinkle with hazelnuts and a squeeze of fresh lemon juice.