barley stuffed acorn squash

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* Exported from MasterCook *

 

Barley Stuffed Squash

 

Recipe By :National Barley Foods Council

Serving Size : 4 Preparation Time :0:00

Categories : Barley Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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1 cup pearl barley

1/2 cup chopped onion

1/2 cup chopped celery

1 cup shredded carrot

Butter

3 cups defatted low-sodium vegetable broth

1/2 teaspoon thyme

2 medium acorn squash (about 1 pound each) -- halved and seeds

removed

Salt

 

1. In large saucepan over medium heat, saute barley, onion, celery and carrot in

2 tablespoons butter until barley is lightly browned. Add 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 greased baking dish, cut-side down.

Bake at 400F 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. Return filled squash halves to oven. Bake at

350F for 20 minutes longer. Makes 4 generous side dish or entree servings.

 

NOTE: May cut baked squash halves in half again for 8 side dish servings.

Original recipe suggested chicken broth.

 

 

S(Archived):

" http://www.barleyfoods.org/recipes.html "

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Per Serving (excluding unknown items): 301 Calories; 2g Fat (4.7% calories from

fat); 7g Protein; 69g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 785mg

Sodium. Exchanges: 4 Grain(Starch); 1 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 2017 0