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1/4 red onion, diced
1 celery stalk, diced
1 teaspoon Italian Seasoning
2 teaspoons Garlic Galore Seasoning
Preheat oven to 375°F. Prepare farro according to package directions. Drain and transfer to a mixing bowl.
Heat 2 tablespoons Basil Pesto Grapeseed Oil in a 12-inch nonstick skillet over medium heat. Remove sausage from casing and cook, breaking up with a wooden spoon. Add the onion, celery, mushrooms, Italian Seasoning, and Garlic Galore Seasoning to skillet sauté for about 5-7 minutes or until vegetables are tender. Transfer to bowl with farro.
Add parsley and dried cranberries to the bowl with cooked ingredients and stir to combine.
Cut the top and bottom of each acorn squash so it is flat on both ends. Cut each squash in half and remove the seeds. Place squash hollowed-side up in a baking dish or sheet pan. Brush the insides of the squash using remaining 2 teaspoons Basil Pesto Grapeseed Oil.
Calories 430, Carbs 66 grams, Cholesterol 45 milligrams, Fat 15 grams, Fiber 8 grams, Protein 16 grams, Saturated Fat 2 grams, Sodium 440 milligrams, Sugar 25 grams
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