Barley-Vegetable Stuffed Acorn Squash

Cooking Light
6 servings


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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


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.

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.

Created date

May 2004

Nutritional Information

Calories 139
Caloriesfromfat 23 %
Fat 3.5 g
Satfat 0.5 g
Monofat 1.2 g
Polyfat 1.5 g
Protein 3.8 g
Carbohydrate 24.7 g
Fiber 5.3 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 256 mg
Calcium 71 mg