Stuffed Acorn Squash

Posted by Karen Stearne on


  • 3 Acorn squash, halved lengthwise and seeded
  • 2/3 cup Quick-cooking barley
  • 2 tsp Canola oil
  • 1 Small onion, chopped
  • 1 Celery, chopped
  • 1 clove Garlic, chopped
  • 3 oz. Mushrooms, sliced
  • 1⁄4 cup Fresh parsley, chopped or 2 tsp dried and crushed
  • 1 cup Coarse fresh bread crumbs
  • 2/3 cup Dried cranberries
  • 1 tsp Grated lemon peel
  • 1⁄4 tsp Salt
  • 1⁄2 cup Vegetable broth or apple juice


1. Preheat oven to 400ºF.

2. With a large sharp knife carefully cut the squash in half lengthwise. Use a spoon to scrape out the seeds and strings from each half.

3. Place the squash cut side up on a baking sheet and coat the cut sides lightly with non-stick cooking spray. Bake for 30 minutes or until tender when pierced with a fork.

4. Prepare the barley as per package directions.

5. Heat the oil in a non-stick skillet over medium heat.

6. Add onion, celery and garlic. Cook for 2 minutes. Add mushrooms and parsley and cook for 4 minutes or until the mushrooms are soft. Remove from heat.

7. Stir in bread crumbs, cranberries, lemon peel, salt and barley. Add up to 1⁄2 cup of broth to moisten and bind the stuffing, use less if necessary.

8. Reduce the oven temperature to 350°F and spoon the stuffing into the squash halves. Bake for 10 minutes or until heated through.

Nutritional information per serving: Protein 6g Total fat 3g Carbohydrates 53g Calories 250 Sodium 200mg Cholesterol 0mg


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