Barley and almond stuffed squash

 
                      BARLEY AND ALMOND STUFFED SQUASH
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Vegan
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       md           Acorn squash, or another
                         -winter squash of a similar
                         -size
      1/3   c            Almonds -- chopped
    1       tb           Olive oil
    1 1/2   c            Onions -- chopped
      1/2   ts           Thyme
    1       c            Barley -- cooked
    1       tb           Tamari
 
    Cut the squash in half lengthwise. Discard the seeds and 
 membrane and
   place the squash cut-side down on a lightly oiled baking 
 dish. Bake
   at 350 degrees until the squash is still firm, but tender 
 enough to
   easily scoop out with a spoon, about 45 minutes.
   
    After the squash has been baking about 25 minutes, place 
 the chopped
   almonds in a pie tin or another small ovenproof container 
 and bake
   until they turna toasty light brown (10-15 minutes). Check 
 boththe
   almonds and the sqash occasionally so you will know when 
 they are
   done.
   
    Heat the olive oil in a large skillet. Add the onions and 
 the thyme.
   Saute over low heat until the onions are well done. Add the 
 cooked
   barley, tamari, and toasted almonds to the sauteed onions.
   
    Using a small spoon, scoop bite-sized chunks out of the 
 cooked
   squash, leaving enough flesh around the shell so that it 
 stays strong
   enough to hold its shape. Add the scooped out squash to the 
 barley
   mixture. Mix well. Fill the empty squash shells with this 
 mixture,
   mounding it as high as possible.
   
    Place the stuffed squash in a baking dish. Cover with 
 aluminum foil
   and bake at 350 degrees for about 20 minutes.
   
    From the files of DEEANNE
  
 
 
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