Barley-Vegetable Stuffed Acorn Squash
By Lv2Cook
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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
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper (1/4 to 1/2 teaspoon)
- 1 tablespoon toasted sesame seeds
Details
Servings 1
Preparation
Step 1
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.
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