- 1 acorn squash (1 1/2 lb), halved pole to pole and seeded
- 2 tbsp olive oil
- Salt & pepper
- 1/4 cup pearl barley
- 1/2 fennel bulb, stalks discarded, bulb cored and chopped fine
- 1 shallot, minced
- 1/2 tsp ground coriander
- 1/4 tsp minced fresh thyme
- 2 tbsp minced fresh parsley
- 2 tbsp pine nuts, toasted
- 1 tbsp unsalted butter
- balsamic vinegar
Preheat oven to 400 degrees. Line baking sheet with foil and spray with vegetable oil.
Brush sides of squash with oil and salt and pepper and lay quash cut side down on sheet. Roast for 45-55 minutes until tender.
Cook barley as directed and set aside. Heat oil and sauté fennel & shallots until softened and slightly brown. Add garlic and seasonings. Add garlic and seasonings. Add barley, 1/2 cup parmesan, parsley, pine nuts, and butter. Season with salt and pepper.
Scoop out squash halves leaving 1/8-1/4 “ thickness in each. Fold in squash to barley mix and then scoop back into squash shells. Sprinkle with remaining parmesan and bake in 450 degree oven 5-10 minutes.
Easy cheat: use one of the rice/barley/quinoa mixes to shave stamps off prep time.