Roasted Acorn Squash filled with Freekeh Salad

For the Squash:
1 acorn squash, cut in 1/2
2 teaspoons brown sugar
2 tablespoons butter, softened
Salt –light sprinkle
Freshly ground black pepper

Preheat oven to 400 degrees F.
Scoop the seeds and stringy pulp out of the squash cavities and discard. In a small mixing bowl, combine the brown sugar, butter, and salt and pepper, to taste. Rub the squash cavities and cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up. Bake in the preheated oven for about 1 hour until the squash is tender when pierced with a fork. Serve 1 half per person.

For the Freekeh Salad:

1 cup Freekeh, rinse, drain

2 1/2cups water

½ cup pitted Kalamata Olives, diced

4 ounces Feta Cheese, diced

3 table spoons Capers, drained and rinsed

1 bunch Green Onions, sliced

1 cup Parsley, chopped

½ cups Sundried Tomatoes, chopped

Juice of 1 Lemon

½ cup Extra Virgin Olive Oil

1 tablespoon Dijon Mustard

½ teaspoon Smoked Paprika

Simmer the Freekeh in the water until it is tender. (about 20 minutes)Drain, cool.

Combine Freekeh and all remaining ingredients. Cool.

Place in Squash.