Step 1

Preheat oven to 375 degrees F and line baking sheet with parchment paper.

Step 2

Brush inside of squash with 1 tablespoon olive oil and season with salt and pepper. Place squash cut side down on parchment-lined baking sheet and bake until fork-tender, about 40-50 minutes.

Step 3

Add farro and vegetable stock to a medium saucepan and bring to a boil. Reduce heat to a simmer, cover, and cook until farro is chewy but no longer tough, about 30-40 minutes. Drain excess liquid.*

Step 4

In a large sauté pan, add 1 tablespoon olive oil over medium heat. Add onion and let cook until translucent, about 4-5 minutes. Add garlic and let cook until fragrant, about 1 minute.

Step 5

Stir in kale and add 2 tablespoons water and cover until wilted, about 3-5 minutes. Reduce heat to low and continue to cook for 2-3 minutes, stirring occasionally.

Step 6

Stir in cooked farro and chickpeas and remove from heat.

Step 7

Stir in thyme, rosemary, pecans and cranberries. Season with salt and pepper, to taste.

Step 8

Reduce oven temperature to 325 degrees F.

Step 9

Fill each squash cavity with about 1/2 cup farro mixture. Top with Parmesan cheese. Bake until filling is heated through, about 15 minutes.