Barley & Apple Stuffed Acorn Squash

With whopping amounts of fiber and nutrients, hulled barley forms a loaded stuffing for tender acorn squash.
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Barley & Apple Stuffed Acorn Squash

Barley & Apple Stuffed Acorn Squash

  • Duration
  • Prep Time
  • 2Servings


  • ¼ cup uncooked hulled barley

  • ¼ cup crushed unsalted walnuts

  • 1 tbsp chopped fresh basil or 1 tsp dried basil 

  • 1 apple (Macintosh, Cortland or Empire), peeled, cored and diced 

  • 1 tbsp pure maple syrup 

  • ½ tsp ground cinnamon 

  • 1 acorn squash 

  • 2 tsp extra-virgin olive oil 

  • NOTE: Hulled barley (aka barley groats) has only the outer layer removed, leaving the bran layer intact. It is extremely high in fiber and nutrition. It is easily digested and a great source of selenium, phosphorous, magnesium and copper. This form of barley requires the longest cooking time, but your patience is well worth it!


1. In a medium pot, add barley and 1 cup water. Cover and bring to a boil. Reduce heat to low and simmer for 45 minutes to 1 hour; set aside. 

2. Preheat oven to 350°F. In a medium bowl, mix together walnuts, basil, apple, maple syrup and cinnamon. Add cooked barley to mixture. 

3. Cut squash in half across the middle and remove seeds (Tip: Try an ice-cream scoop.) Then trim ends off each squash half. Place, skin-sidedown, in a baking dish and drizzle each half with oil, dividing evenly. 

4. Fill center of each squash half with barley mixture, dividing evenly. Cover dish with aluminum foil. Bake for 1 hour, remove foil and bake for 20 more mi

Nutrition Information

  • Serving Size: ½ stuffed squash
  • Calories: 374
  • Carbohydrate Content: 62 g
  • Fat Content: 15 g
  • Fiber Content: 11 g
  • Protein Content: 7 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 11 mg
  • Sugar Content: 19 g
  • Monounsaturated Fat Content: 5 g
  • Polyunsaturated Fat Content: 8 g