Stuffed Acorn Squash with Barley

by Paula
from Virtuous Daughters, July 2013~Volume 13, Number 4

• 2 small acorn squash, halved & seeded
• 2 tsp. olive  oil                      
• Salt & pepper
• 3/4–1 c. pearl barley or buckwheat groats (I use) or brown rice                              
• 1 onion, minced
• 6 garlic cloves, minced       
• 1 1/2 tsp. fennel seed
• 1 tsp. minced fresh thyme or 1/4 tsp. dried
• 1 tsp. ground coriander                
• 1/2 c. grated parmesan cheese
• 2 Tbsp. minced fresh parley or 2 tsp. dried
• 2 Tbsp. chopped walnuts             
• 1 tsp. butter     
• 4 tsp. balsamic vinegar

 
Preheat oven to 400. Brush the cut sides of the squash with one tsp. Olive oil and season with salt and pepper. Lay cut-side down on a lightly greased baking sheet and bake for 45-55 minutes or until soft. When done, increase oven temperature to 450. Meanwhile, bring 3 quarts water to a boil in a large saucepan. Stir in the barley (or whatever you chose to use) and 1/4 tsp. Salt. Return to a boil, then reduce to a simmer and cook until the barley is tender, 20-25 minutes. Drain and scrape into a bowl. Wipe out the saucepan and add the remaining teaspoon of olive oil and the onion. Cover and cook over medium-low heat, stirring occasionally, until the onions are soft, 8-10 minutes. Stir in the garlic, fennel, thyme, and coriander and cook until fragrant, about 30 seconds. Off the heat, stir in the cooked barley, 3/4 c. cheese, parsley, walnuts, and butter. Season with salt & pepper to taste. Flip the roasted squash over and scoop out the flesh leaving a 1/8 inch thickness of flesh in each shell. Gently fold the squash flesh into the barley mixture, then mound the mixture into the squash shells. Sprinkle with the remaining 1/4 c. cheese and bake until cheese is melted, 5-10 minutes. Drizzle with the balsamic vinegar and serve