Acorn Squash With Barley and Apple Stuffing Recipe

• 12 cup barley, cooked
• 1 apple, skinned, cored and diced
• 1 tablespoon dried basil
• 12 cup pecans, chopped
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon
• 2 acorn squash
• 2 tablespoons olive oil
• 12 cup apple juice

1. Cook the barley according to the package directions.
2. Set aside.
3. Mix diced apples, basil, walnuts, maple syrup and cinnamon in a medium bowl.
4. Then combine with barley.
5. Cut squash in half lengthwise.
6. Remove seeds and membranes.
7. Place cut side down in baking dish.
8. (You can cut the ends off each half so it will sit flat.
9. ).
10. Sprinkle each half with olive oil and place on a baking sheet or baking dish.
11. Fill each cavity with the stuffing mix.
12. Cover with foil.
13. Bake covered at 350 F for one hour, remove the foil and bake for another 20 minutes or until the squash is tender and browned.
14. Boil 1/2 cup of apple juice until it becomes syrup.
15. Drizzle over the top of the squash before serving.

barley, apple, basil, pecans, maple syrup, cinnamon, acorn, olive oil, apple juice

Taken from www.food.com/recipe/acorn-squash-with-barley-and-apple-stuffing-recipe-405794 (may not work)