1 teaspoon coarse salt
½ teaspoon freshly ground black pepper
350 g white button mushrooms, trimmed and sliced
1 large onion, diced
1 tablespoon chopped fresh rosemary
270 g stemmed and chopped cavolo nero leaves
600 g cooked farro
340 g crumbled goat cheese
1 tablespoon chopped fresh flat-leaf parsley for sprinkling
Red chilli flakes, for sprinkling
Preheat the oven to 190°C. Drizzle the squashes with 1 tablespoon of the olive
oil and season with ½ teaspoon of the salt and ¼ teaspoon of the black pepper.
Arrange the squashes, cut sides down, on two rimmed baking sheets. Pour 60 ml
water into each sheet. Bake until just tender, 25 to 45 minutes. Remove from the
oven but leave the oven on. Turn the squashes over and let cool. Scrape the flesh
from 8 halves into a bowl with a fork, leaving a wall at least ½ cm thick. Scrape
the remaining 2 halves completely and discard the shells.
Heat the remaining 1 tablespoon olive oil in a large nonstick frying pan over
medium-high heat. Add the mushrooms, onion, and rosemary and cook, stirring,
until the onion is soft, about 6 minutes. Add the cavolo nero and cook until
wilted, 1 to 2 minutes. Stir in the farro and squash flesh. Season with the
remaining ½ teaspoon salt and ¼ teaspoon black pepper. Remove from the heat.
Fold the cheese into the filling. Divide among the 8 squash shells and bake on
the rimmed baking sheets until golden, 35 to 45 minutes. Drizzle with the olive
oil and sprinkle with the parsley and red chilli flakes.