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Stuffed Acorn Squash

Photo: Kurt Wilson

Ingredients

Serves: Prep:  15min |Cook: 42min |Total: 57min
              

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.

Nutritional Facts per serving

CALORIES 243.8 CAL

FAT 2.5 G

SATURATED FAT 0.3 G

CHOLESTEROL 0 MG

SODIUM 203.4 MG

CARBOHYDRATES 54.7 G

TOTAL SUGARS 14.7 G

DIETARY FIBER 8.2 G

PROTEIN 5.6 G
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