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BARLEY AND ALMOND STUFFED SQUASH
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegan
Amount Measure Ingredient -- Preparation Method
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1 md Acorn squash, or another
-winter squash of a similar
-size
1/3 c Almonds -- chopped
1 tb Olive oil
1 1/2 c Onions -- chopped
1/2 ts Thyme
1 c Barley -- cooked
1 tb Tamari
Cut the squash in half lengthwise. Discard the seeds and
membrane and
place the squash cut-side down on a lightly oiled baking
dish. Bake
at 350 degrees until the squash is still firm, but tender
enough to
easily scoop out with a spoon, about 45 minutes.
After the squash has been baking about 25 minutes, place
the chopped
almonds in a pie tin or another small ovenproof container
and bake
until they turna toasty light brown (10-15 minutes). Check
boththe
almonds and the sqash occasionally so you will know when
they are
done.
Heat the olive oil in a large skillet. Add the onions and
the thyme.
Saute over low heat until the onions are well done. Add the
cooked
barley, tamari, and toasted almonds to the sauteed onions.
Using a small spoon, scoop bite-sized chunks out of the
cooked
squash, leaving enough flesh around the shell so that it
stays strong
enough to hold its shape. Add the scooped out squash to the
barley
mixture. Mix well. Fill the empty squash shells with this
mixture,
mounding it as high as possible.
Place the stuffed squash in a baking dish. Cover with
aluminum foil
and bake at 350 degrees for about 20 minutes.
From the files of DEEANNE
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