Stuffed Acorn Squash with Barley

  • Cuisine
    • American
  • Cooking Method
    • Baking
  • Suitable for Diet
    • Vegetarian
  • 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

Directions

1

Preheat oven to 400 degrees. Line baking sheet with foil and spray with vegetable oil.

2

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.

3

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.

4

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.

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