Vegetarian Barley Stuffed Squash

Written by
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Jolinda Hackett
Updated 08/13/19
Vegetarian stuffed acorn squash

 Jolinda Hackett
Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 2 servings
Nutritional Guidelines (per serving)
437 Calories
15g Fat
67g Carbs
13g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 2
Amount per serving
Calories 437
% Daily Value*
Total Fat 15g 19%
Saturated Fat 3g 14%
Cholesterol 0mg 0%
Sodium 1478mg 64%
Total Carbohydrate 67g 24%
Dietary Fiber 14g 49%
Protein 13g
Calcium 108mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Like acorn squash and stuffed squash dishes? Make a healthy vegetarian and high-fiber stuffed acorn squash using a stuffing of whole grain barley and veggies. For a vegan version, use olive oil or vegan margarine instead of butter.

This recipe has been shared as a courtesy of the National Barley Foods Council.

Ingredients

  • 1 cup pearl barley
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 cup shredded carrot
  • 1/4 cup butter, olive oil or vegan margarine (divided)
  • 3 cups vegetable broth
  • 1/2 tsp. thyme
  • 2 medium acorn squash (halved and with seeds removed)
  • salt (to taste)

Steps to Make It

  1. In a large saucepan over medium heat, saute barley, onion, celery, and carrot in 2 tablespoons butter until barley is lightly browned. Add vegetable broth and thyme. Bring to boil. Reduce heat, cover and simmer 45 minutes or until barley is tender and liquid is absorbed.

  2. In the meantime, place squash halves in a greased baking dish, cut-side down. Bake at 400 F for 30 minutes or until squash is tender. Remove squash from oven and turn, cut-side up. Sprinkle lightly with salt.

  3. Spoon equal portions of cooked barley mixture into centers of squash. Drizzle with 2 tablespoons melted butter, olive oil or vegan margarine.

  4. Return filled squash halves to the oven. Bake at 350 F for 20 minutes longer. Makes 4 generous side dish or entree servings.