Barley-Vegetable Stuffed Acorn Squash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 medium acorn squash (about 12 ounces each) |
1 tablespoon water |
1 tablespoon dark sesame oil |
1 cup sliced fresh shiitake mushroom caps |
1 cup diced onion |
1 cup diced carrot |
1 cup sliced leek |
2 garlic cloves, minced |
2 cups chopped fresh spinach |
2 cups cooked pearl barley |
2 tablespoons low-sodium soy sauce |
1/4 teaspoon salt |
1/4 to 1/2 teaspoon ground red pepper |
1 tablespoon toasted sesame seeds |
Directions:
1. Cut squash in half lengthwise; discard seeds and stringy pulp. Place squash halves, cut sides up, on a 12-inch round glass platter; sprinkle with water. Cover loosely with plastic wrap; microwave at high 15 minutes or until tender, rotating platter a half-turn every 5 minutes. Let cool slightly. Scoop pulp from shells to equal 2 cups, reserving pulp and shells; set aside.
2. Heat oil in a large nonstick skillet over medium heat. Add mushrooms and next 4 ingredients (mushrooms through garlic); sauté 5 minutes. Stir in reserved squash pulp, spinach, and next 4 ingredients (spinach through red pepper). Spoon 1 cup spinach mixture into each squash shell half; sprinkle with sesame seeds.
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