- 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
In the meantime, place squash halves in greased baking dish, cut-side down. Bake at 400 degrees 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 oven. Bake at 350 degrees for 20 minutes longer. Makes 4 generous side dish or entree servings.
Per serving: calories 408, protein 12g, fat 13g, carbohydrates 67g, cholesterol 32mg, fiber 9g, sodium 731mg.
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