Roasted Acorn Squash Stuffed with Farro and Bacon

INGREDIENTS

small acorn squashes (about 1 lb (500 g) each)

4 cups

beef stock

&1/2 cup farro (washed, rinsed and drained)

1 tbsp

olive oil

2 cups

diced bacon

medium onion (finely chopped)

large stalk celery (finely chopped)

2 tbsp

red pepper (diced)

garlic cloves (minced)

2 tsp

finely chopped fresh thyme

1 tbsp

sweet smoked paprika

salt and pepper

Fresh thyme for garnish