With whopping amounts of fiber and nutrients, hulled barley forms a loaded stuffing for tender squash.
Barley Stuffed Squash
- 1 cup pearl barley
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 cup shredded carrot
- Olive oil
- 3 cups vegetable broth
- 1/2 teaspoon thyme
- 2 medium acorn squash (about 1 pound each, halved and seeds removed)
- In large saucepan over medium heat, sauté barley, onion, celery and carrot in 2 tablespoons olive oil until barley is lightly browned. Add vegetable broth and thyme. Bring to boil. Reduce heat, cover and simmer 45 minutes or until barley is tender and liquid is absorbed.
- In the meantime, place squash halves in greased baking dish, cut-side down. Bake at 400° F for 30 minutes or until squash is tender. Remove squash from oven and turn, cut-side up. Sprinkle lightly with salt.
- Spoon equal portions of cooked barley mixture into centers of squash. Drizzle with 2 tablespoons olive oil. Return filled squash halves to oven. Bake at 350° F for 20 minutes longer. Makes 4 generous side dish or entrée servings.