Barley-Stuffed Acorn Squash (Volumetrics) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Add some nuts, dried fruit, or cheese for a vegetarian main dish. From The Volumetrics Eating Plan. Ingredients:
2 acorn squash, halved and seeded |
1 1/2 cups cooked barley |
1/2 cup chopped scallion |
1/2 cup finely chopped celery |
2 tablespoons toasted pine nuts |
2 tablespoons chopped fresh marjoram |
2 teaspoons olive oil |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 teaspoon paprika |
Directions:
1. Preheat oven to 350 Fahrenheit. Coat a baking sheet with cooking spray.
2. Place the squash, cut sides up, on the baking sheet and bake 25 minutes.
3. Combine remaining ingredients (except paprika) in a medium bowl. Divide this mixture amongst the squash cavities. Sprinkle with paprika and bake 20 to 25 minutes, or until squash is tender.
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