Barley and Apple Stuffed Acorn Squash
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 294.8
- Total Fat: 9.8 g
- Cholesterol: 0.0 mg
- Sodium: 443.0 mg
- Total Carbs: 52.4 g
- Dietary Fiber: 7.2 g
- Protein: 5.6 g
IntroductionA hearty dish, perfect for a cold winter's night. A hearty dish, perfect for a cold winter's night.
Squash, winter, acorn, raw, 3 squash
Vegetable Broth, 2 cup
Salt, .5 tsp , divided
Olive Oil, 2 tbsp
Onions, raw, 1 small , chopped
Celery, raw, 1 stalk, medium, chopped
Pepper, black, 1 dash
Walnuts or hazelnuts, 1.5 oz , chopped and toasted
Sugar free maple syrup, .25 cup
Cinnamon, ground, .25 tsp
Quick cooking Quaker Barley, 1 cup
Apples, fresh, 1 medium, peeled & chopped
recipe adapted from Favorite Brand Name Vegetarian Cookbook
The original recipe called for regular maple syrup and butter instead of olive oil. You can reduce the sodium content by using water instead of the broth and also change the apple to a pear.
To toast the nuts just place them in the oven as it preheats to 350, stir every few minutes for about 7-10 minutes.
The dish can be made ahead until by doing steps 1-4. Cool, cover, refrigerate. To serve bake at 350 for 25-30 minutes until heated through.
I saved some of the nuts for the top and also took some of the syrup and brushed onto the squash before adding the filling.
2. While squash is cooking bring broth and 1/4 teaspoon of salt to a boil in a large saucepan, add barley, reduce to simmer. Cover and cook until tender about 12 minutes.Do not drain.
3. Preheat oven to 350
4. In a large skillet over a medium heat add olive oil. Add the onion, celery, remaining 1/4 tsp salt, and pepper and cook & stir for 5 minutes. Add the apple and cook 5 minutes more.
Stir in sugar free maple syrup, nuts, cinnamon and barley. Mix and then spoon evenly into the squash.
5. Cover with foil and bake until warm through about 20 minutes.
Serving Size: 6 individual servings
Number of Servings: 6
Recipe submitted by SparkPeople user MTNGRL.