- Prep Time
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
- 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