Barley-Vegetable Stuffed Acorn Squash

• 3 medium acorn squash (about 12 ounces each)
• 1 tablespoon water
• 1 tablespoon dark sesame oil
• 1 cup sliced fresh shiitake mushroom caps
• 1 cup diced onion
• 1 cup diced carrot
• 1 cup sliced leek
• 2 garlic cloves, minced
• 2 cups chopped fresh spinach
• 2 cups cooked pearl barley
• 2 tablespoons low-sodium soy sauce
• 1/4 teaspoon salt
• 1/4 to 1/2 teaspoon ground red pepper
• 1 tablespoon toasted sesame seeds

1. Cut squash in half lengthwise; discard seeds and stringy pulp. Place squash halves, cut sides up, on a 12-inch round glass platter; sprinkle with water. Cover loosely with plastic wrap; microwave at high 15 minutes or until tender, rotating platter a half-turn every 5 minutes. Let cool slightly. Scoop pulp from shells to equal 2 cups, reserving pulp and shells; set aside.
2. Heat oil in a large nonstick skillet over medium heat. Add mushrooms and next 4 ingredients (mushrooms through garlic); saute 5 minutes. Stir in reserved squash pulp, spinach, and next 4 ingredients (spinach through red pepper). Spoon 1 cup spinach mixture into each squash shell half; sprinkle with sesame seeds.

acorn, water, sesame oil, shiitake mushroom, onion, carrot, leek, garlic, fresh spinach, barley, soy sauce, salt, ground red pepper, sesame seeds

Taken from www.myrecipes.com/recipe/barley-vegetable-stuffed-acorn-squash (may not work)