The key to ensuring that dinner is both substantial and healthy? Fiber.

Adding whole grains and vegetables not only provides piles of nutrients, it also fills you up and keeps you full for long after the meal has finished. These foods also tend to be lower in calories.

This one-dish meal is rich in savory flavors thanks to a blend of mushrooms and cheese, as well as plenty of fiber from the farro.

Farro is an ancient variety of wheat common in Italian and Middle Eastern cooking. It usually is sold parcooked to make it quick-cooking, so be sure to check your package's instructions to determine the appropriate prep time.


1 large acorn squash (about 1 1/2 pounds)

1/2 cup farro

8 ounces mixed mushrooms, chopped

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 cloves garlic, minced

2 shallots, chopped

2 cups baby spinach

1/2 teaspoon orange zest

1 tablespoon chopped fresh thyme

1 teaspoon chopped fresh oregano

2 tablespoons crumbled feta cheese

4 lemon wedges


Heat the oven to 375 degrees. Bring a medium pot of salted water to a boil.

Cut the acorn squash into quarters. Scoop out and discard the seeds. Trim off a small slice of skin from the curved side of each quarter to allow it to sit flat.

Spritz a 9-by-9-inch baking dish with cooking spray and arrange squash in pan, skin side down. Bake 30-40 minutes, or until just softened.

Meanwhile, make the stuffing. Add the farro to the boiling water and cook until tender but still al dente, about 15 minutes. Drain and set aside.

Heat a large nonstick skillet over medium-high. Add the mushrooms, salt and pepper and cook for 10 minutes, or until well browned. Add the garlic, shallots, spinach, orange zest, thyme and oregano, then cook for 3 more minutes. Stir in the drained farro.

When the squash is ready, spoon stuffing into the center of each quarter. Sprinkle feta cheese over stuffing and bake 20 minutes, or until the squash is tender when pierced with knife. Serve each squash quarter with a lemon wedge.