Stuffed Acorn Squash

Stuffed squash is one of my favorite recipes to make in the fall. It is a great way to utilize seasonal ingredients to create a nutritious meal that will warm up your home and fill it with an amazing aroma.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F

Step 2

Cut acorn squash in half, remove the seeds, and brush with olive oil, salt and pepper

Step 3

Place squash cut side up on a baking sheet and roast for 40 - 60 minutes until the squash is tender and slightly browned

Step 4

Cook the barley according to package directions

Step 5

Preheat a medium skillet over medium heat and add 1 Tbsp of olive oil to pan.

Step 6

Saute shallot and pepper for about 7-8 minutes until soft

Step 7

Add garlic and sausage and cook for 5 minutes

Step 8

Add chard and herbs and cook until wilted

Step 9

Stir in cooked barley, sundried tomatoes, and salt and pepper to taste

Step 10

Stuff the roasted squash with ¼ cup of vegetable barley mixture

Step 11

Add a sprinkle of feta over the stuffing mixture

Step 12

Fill the squash the rest of the way with more of the vegetable rice mixture and top with more feta

Step 13

Repeat the stuffing process with the rest of the squash halves

Step 14

Put squash back in the 350°F oven for 20 - 25 minutes until filling is heated through

Step 15

While the squash cooks toast the pistachios in a skillet over medium low heat until fragrant and starting to brown; about 5-7 minutes

Step 16

Once squash is done cooking top with toasted pistachios and serve