Farro and Peanut Stuffed Pumpkins


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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