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Stuffed Acorn Squash
Photo: Kurt Wilson
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NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
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.
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.
Reduce the oven temperature to 350°F. Spoon the stuffing into the squash halves. Bake for 10 to 12 minutes, or until heated through.
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