Barley-Vegetable Stuffed Acorn Squash Recipe

Name: Barley-Vegetable Stuffed Acorn Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium acorn squash (about 12 ounces each); 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 to 1/2 teaspoon ground red pepper; 1 tablespoon toasted sesame seeds

Servings: persons

3 medium acorn squash (about 12 ounces each)
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 to 1/2 teaspoon ground red pepper
1 tablespoon toasted sesame seeds

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.
2
Heat oil in a large nonstick skillet over medium heat. Add mushrooms and next 4 ingredients (mushrooms through garlic); saute 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.

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 medium acorn squash (about 12 ounces each), 1 tablespoon water, 1 tablespoon dark sesame oil, 1 cup sliced fresh shiitake mushroom caps, and more.

Yes, Barley-Vegetable Stuffed Acorn Squash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley-Vegetable Stuffed Acorn Squash

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