Stuffed Acorn Squash

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:: Home > Organic Living > Food

Stuffed Acorn Squash



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Ingredients:

3 acorn squash, cut in half lengthwise, seeds removed
2 teaspoons vegetable oil
1 small onion, chopped
1 rib celery, chopped
1 clove garlic, chopped
3 ounces mushrooms, sliced
1/4 cup chopped fresh parsley and/or thyme or sage
1 cup coarse fresh bread crumbs
2/3 cup dried cranberries
1 teaspoon grated lemon peel
1/4 teaspoon salt
2/3 cup quick-cooking barley, cooked
1/2 cup vegetable broth or apple juice

Directions

1. Preheat the oven to 400°F. Place the squash, cut side up, on a baking sheet. Coat the cut sides lightly with nonstick spray. Bake for 30 minutes, or until fork-tender.

2. Meanwhile, warm the oil in a medium nonstick skillet set over medium heat. Add the onion, celery, and garlic. Cook for 2 minutes. Add the mushrooms and parsley and/or thyme or sage. Cook for 4 minutes, or until the mushrooms are soft. Remove from the heat. Add the bread crumbs, cranberries, lemon peel, salt, and barley. Stir to mix. Add up to 1/2 cup broth or juice to moisten and bind the stuffing.

3. Reduce the oven temperature to 350°F. Spoon the stuffing into the squash halves. Bake for 10 to 12 minutes, or until heated through.

Recipe courtesy of the Rodale Recipe Finder.

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