Barley & Apple Stuffed Acorn Squash

With whopping amounts of fiber and nutrients, hulled barley forms a loaded stuffing for tender acorn squash.

Prep Time
20 min
150 min


  • 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:


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
  • Cholesterol Content 0 mg
  • 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