Barley And Almond Stuffed Squash Recipe

• 1 med Acorn squash or possibly other winter squash of a similar size
• 1/3 c. Almonds minced
• 1 Tbsp. Extra virgin olive oil
• 1 1/2 c. Onions minced
• 1/2 tsp Thyme
• 1 c. barley cooked
• 1 Tbsp. Tamari soy sauce

1. Cut the squash in half lengthwise.
2. Throw away the seeds and membrane and place the squash cut-side down on a lightly oiled baking dish.
3. Bake at 350 degrees till the squash is still hard, but tender sufficient to easily scoop out with a spoon, about 45 min.
4. After the squash has been baking about 25 min, place the minced almonds in a pie tin or possibly another small ovenproof container and bake till they turna toasty light brown (10-15 min).
5. Check boththe almonds and the sqash occasionally so you will know when they are done.
6. Heat the extra virgin olive oil in a large skillet.
7. Add in the onions and the thyme.
8. Saute/fry over low heat till the onions are well done.
9. Add in the cooked barley, tamari, and toasted almonds to the sauteed onions.
10. Using a small spoon, scoop bite-sized chunks out of the cooked squash, leaving sufficient flesh around the shell so which it stays strong sufficient to hold its shape.
11. Add in the scooped out squash to the barley mix.
12. Mix well.
13. Fill the empty squash shells with this mix, mounding it as high as possible.
14. Place the stuffed squash in a baking dish.
15. Cover with aluminum foil and bake at 350 degrees for about 20 min.

acorn squash, extra virgin olive oil, onions, thyme, barley cooked, soy sauce

Taken from cookeatshare.com/recipes/barley-and-almond-stuffed-squash-78937 (may not work)