These acorns of plenty overflow with a healthy mix of barley, spinach, sunflower seeds, shiitake mushrooms, dried cranberries and smoked Gouda.

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Ingredients

Directions

  • Preheat oven to 375°. Brush a 15x10x1-inch pan with 1 tablespoon of the oil. Cut squash in half lengthwise; scoop out pulp and seeds. If necessary, cut a small slice off round sides of squash halves so they will stay upright when stuffed. Place squash, cut side down, in prepared pan and tent loosely with foil. Bake about 40 minutes or until just tender when pierced with a fork. Remove from oven and turn squash cut side up on pan.

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  • Meanwhile, heat remaining oil in a large skillet over medium-high heat. Add mushrooms, celery and onion. Cook for 5 minutes, stirring occasionally. Add barley, thyme, garlic and salt; cook and stir for 2 minutes. Stir in the water and wine. Bring to a boil; reduce heat. Simmer, covered, for 10 to 12 minutes or until barley is just tender, stirring once after about 5 minutes. Remove skillet from heat. Stir in spinach, cranberries, sunflower kernels and 1/2 cup of the cheese. Season to taste with salt and pepper.

  • Divide stuffing among squash halves. Top with remaining cheese. Return to oven and bake for 10 minutes or until heated through.

Nutrition Facts

414 calories; 17 g total fat; 24 mg cholesterol; 705 mg sodium. 55 g carbohydrates; 13 g protein;

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