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Barley-Vegetable Stuffed Acorn Squash

Yield 6 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.