Barley-Vegetable Stuffed Acorn Squash
Barley-Vegetable Stuffed Acorn Squash is a vegan recipe with 6 servings. One portion of this dish contains approximately 5g of protein, 4g of fat, and a total of 209 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. It works well as a side dish. Head to the store and pick up spinach, water, shiitake mushroom caps, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
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.
Heat oil in a large nonstick skillet over medium heat.
Add mushrooms and next 4 ingredients (mushrooms through garlic); saut 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.