Farro and Peanut Stuffed Pumpkins
Ingredients
8 mini pumpkins
1 ½ cups farro, uncooked
1 tablespoon olive oil
¾ cup unsalted peanuts, chopped
½ cup fresh mint or parsley, chopped, or both (1/4 cup of each)
Squeeze of one lemon
½ cup dried cranberries
Lemon zest
Salt & Pepper
Directions
Active time: 10 minutes
By Caroline Young, MS, RD, LD, RYT
Preheat oven to 400 and bring a pot of water to a boil on the stove. Cut tops off pumpkins and scoop out pumpkin seeds. Drizzle pumpkins with olive oil, and a few shakes of salt and pepper. Bake for 20 minutes, until pumpkins soften. In the meantime, cook the farro according to package instructions. Once farro is done, transfer to a bowl, add remaining ingredients, and mix well. Fill each pumpkin with about ½ cup farro mixture.
Nutrition information per serving:
Calories: 230
Calories from Fat: 90
Fat: 10 g
Trans fats: 0 g
Cholesterol: 0 mg
Carbohydrate: 27 g
Protein: 8 g
Fiber: 4 g
Sodium: 5 mg
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