Baked Mini Pumpkins Stuffed with Herbed Farro & Peanuts

Created by Caroline Young Bearden, MS, RD, LD, RYT

Directions

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.

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