Barley & apple stuffed acorn squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Barley - *raw* (Bob's Red Mill), 0.25 cup Walnuts, .25 cup, chopped Apples, fresh, 1 small 4 to lbcinnamon powder, .5 tsp maple syrup 1 tbsp*Acorn Squash, Raw, 1 squash (4 inch dia), 431 gram(s) Olive Oil, 2 tsp basil tsp
1. cook barley in 1 cup water for 45-60 min.
2 preheat oven 3508 mix all but oil and squash
3. cut squash 1/2 remove seeds, place skin side down drizzle with oil evenly
4. fill center with barley mixture, cover dish with foil, bake hour, remove foil, continue 20min or until squash is slightly brown and tender
Number of Servings: 2
Recipe submitted by SparkPeople user JUDYSKITCHEN1.
2 preheat oven 3508 mix all but oil and squash
3. cut squash 1/2 remove seeds, place skin side down drizzle with oil evenly
4. fill center with barley mixture, cover dish with foil, bake hour, remove foil, continue 20min or until squash is slightly brown and tender
Number of Servings: 2
Recipe submitted by SparkPeople user JUDYSKITCHEN1.
Nutritional Info Amount Per Serving
- Calories: 372.0
- Total Fat: 15.4 g
- Cholesterol: 0.0 mg
- Sodium: 9.7 mg
- Total Carbs: 58.8 g
- Dietary Fiber: 9.7 g
- Protein: 6.6 g
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