2 min read

Stuffed Acorn Squash

Squash, but stuffed. Perfect as an app, for gatherings and parties, or as an evening snack.


  • 3 acorn squash, halved lengthwise and seeded
  • 2/3 cup quick-cooking barley
  • 2 tsp canola oil
  • 1 small onion, chopped
  • 1 celery, chopped
  • 1 clove garlic, chopped
  • 3 oz. mushrooms, sliced
  • 1⁄4 cup fresh parsley, chopped or 2 tsp dried and crushed
  • 1 cup coarse fresh bread crumbs
  • 2/3 cup dried cranberries
  • 1 tsp grated lemon peel
  • 1⁄4 tsp salt
  • 1⁄2 cup vegetable broth or apple juice


1. Preheat oven to 400ºF.

2. With a large sharp knife, carefully cut the squash in half lengthwise. Use a spoon to scrape out the seeds and strings from each half.

3. Place the squash cut side up on a baking sheet and coat the cut sides lightly with non-stick cooking spray. Bake for 30 minutes or until tender when pierced with a fork.

4. Prepare the barley as per package directions.

5. Heat the oil in a non-stick skillet over medium heat.

6. Add onion, celery, and garlic. Cook for 2 minutes. Add mushrooms and parsley and cook for 4 minutes or until the mushrooms are soft. Remove from heat.

7. Stir in bread crumbs, cranberries, lemon peel, salt, and barley. Add up to 1⁄2 cup of broth to moisten and bind the stuffing. Use less if necessary.

8. Reduce the oven temperature to 350°F and spoon the stuffing into the squash halves. Bake for 10 minutes or until heated through.

Nutritional information per serving: Protein 6g Total fat 3g Carbohydrates 53g Calories 250 Sodium 200mg Cholesterol 0mg