Barley-Vegetable Stuffed Acorn Squash

Barley-Vegetable Stuffed Acorn Squash

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    (12-ounce) acorn squash (about 3 medium)

  • 1

    tablespoon water

  • 1

    tablespoon dark sesame oil

  • 1

    cup sliced fresh shiitake mushroom caps

  • 1

    cup diced onion

  • 1

    cup diced carrot

  • 1

    cup sliced leek

  • 2

    garlic cloves minced

  • 2

    cups chopped fresh spinach

  • 2

    cups cooked pearl barley

  • 2

    tablespoons low-sodium soy sauce

  • ¼

    teaspoon salt

  • ¼

    teaspoon ground red pepper (¼ to ½ teaspoon)

  • 1

    tablespoon toasted sesame seeds

Directions

Cut squash in half lengthwise; discard seeds and stringy pulp. Place squash halves, cut sides up, on a 12-inch round glass platter; sprinkle with water. Cover loosely with plastic wrap; microwave at HIGH 15 minutes or until tender, rotating platter a half-turn every 5 minutes. Let cool slightly. Scoop pulp from shells to equal 2 cups, reserving pulp and shells; set aside. Heat oil in a large nonstick skillet over medium heat. Add mushrooms and next 4 ingredients (mushrooms through garlic); sauté 5 minutes. Stir in reserved squash pulp, spinach, and next 4 ingredients (spinach through red pepper). Spoon 1 cup spinach mixture into each squash shell half; sprinkle with sesame seeds.


Nutrition

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