|Nutritional Guidelines (per serving)|
|Servings: 2 Portions (2 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 67g||24%|
|Dietary Fiber 14g||49%|
|*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.|
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.
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.
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.
Spoon equal portions of cooked barley mixture into centers of squash. Drizzle with 2 tablespoons melted butter, olive oil or vegan margarine.
Return filled squash halves to the oven. Bake at 350 F for 20 minutes longer. Makes 4 generous side dish or entree servings.