Barley Salad Stuffed Squash

Yield: 4 servings (1/2 a squash each)

Ingredients:

2 acorn squash, halved and seeds removed (or the globe of a butternut squash)

2 Tablespoons olive oil

1/3 cup celery, diced

1/3 cup carrots, diced

1/2 cup apple, diced (skin on- for extra fiber)

1/2 an onion, diced

1 1/2 cups barley (cooked according to package instructions)

1 Tablespoon maple syrup

1/2 Tablespoon mustard

1/4 cup dried cranberries

1/4 cup toasted sunflower seeds

Sprinkle of salt & pepper

Optional: top with 1/4 cup crumbled goat cheese before serving

 

Directions:

  1. Roast the squash halves at 375 for 45 minutes with a brush of olive oil and a sprinkle of salt and pepper.
  2. In a saute pan, add the olive oil, celery, carrots, apples and onions and saute on medium heat for 10 minutes or until veggies are softened.
  3. Once vegetables are ready, add the barley and stir until well combined.
  4. Stir in the maple syrup, mustard, cranberries, sunflower seeds, salt & pepper. Mix to combine.
  5. Once squash is out of the oven, scoop in barley mixture and serve! Optional: crumble 1/2 Tablespoon goat cheese over each serving.

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