Barley and Apple Stuffed Acorn Squash

By courtneyepowell

Ingredients

• 1/4 cup uncooked hulled barley
• 1/4 cup crushed unsalted walnuts
• 1 tbsp chopped fresh basil or 1 tsp dried basil
• 1 apple (McIntosh, Cortland or Empire), peeled, cored and diced
• 1 tbsp pure maple syrup
• 1/2 tsp ground cinnamon
• 1 acorn squash
• 2 tsp extra-virgin olive oil

Details

Servings 2

Preparation

Step 1

In a medium pot, add barley and 1 cup water. Cover and bring to a boil. Reduce heat to low and simmer for 45 minutes to 1 hour; set aside.
Preheat oven to 350°F. In a medium bowl, mix together walnuts, basil, apple, maple syrup and cinnamon. Add cooked barley to mixture.
Cut squash in half across the middle and remove seeds (TIP: Try an ice-cream scoop.) Then trim ends off each squash half. Place, skin-side-down, in a baking dish and drizzle each half with oil, dividing evenly.
Fill center of each squash half with barley mixture, dividing evenly. Cover dish with aluminum foil. Bake for 1 hour, remove foil and bake for 20 more minutes or until squash is slightly brown and tender.