Barley and almond stuffed squash
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Barley and almond stuffed squash
  Barley    Squash    Vegetarian    Vegan    Almonds  
Last updated 6/12/2012 1:07:11 AM. Recipe ID 33038. Report a problem with this recipe.
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      Title: Barley and almond stuffed squash
 Categories: Vegetarian, Vegan, Main dish
      Yield: 2 Servings
 
      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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Recipe ID 33038 (Apr 03, 2005)

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