Barley-Stuffed Squash
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Recipe provided with permission by the National Barley Foods Council. For more barley information and recipes visit www.barleyfoods.org.
June 28, 2020
Persons
4
Serving Size
1 entree serving
Notes
Recipe provided with permission by the National Barley Foods Council. For more barley information and recipes visit www.barleyfoods.org.
Ingredients
- 1 cup pearl barley
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 cup shredded carrot
- Butter
- 3 cups chicken broth
- 1/2 teaspoon thyme
- 2 medium acorn squash (about 1 pound each), halved and seeds removed
- Salt
Instructions
- In large saucepan over medium heat, sauté barley, onion, celery and carrot in 2 tablespoons butter until barley is lightly browned.
- Add chicken broth and thyme. Bring to boil. Reduce heat, cover and simmer 45 minutes or until barley is tender and liquid is absorbed.
- In the meantime, place squash halves in greased baking dish, cut-side down. Bake at 400° F 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.
- Return filled squash halves to oven. Bake at 350° F for 20 minutes longer.
- Makes 4 generous side dish or entrée servings.
- NOTE: May cut baked squash halves in half again for 8 side dish servings.
Nutrition Facts
Barley-Stuffed Squash
Serves: 4 entree servings
|
Amount Per Serving: 1 entree serving
|
||
|---|---|---|
| Calories | 408 | |
| % Daily Value* | ||
| Total Fat 13g | 20% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol 32mg | 10.7% | |
| Sodium 731mg | 30.5% | |
| Total Carbohydrate 67g | 22.3% | |
| Dietary Fiber 9g | 36% | |
| Sugars | ||
| Protein 12g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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