447 kcalStuffed Delicata Squash With Barley Salad
60 min serves 4
VeganDairy-Free
6gprotein66gcarbs22gfat
Ingredients
- •1 small apple
- •1 small carrot
- •2 delicata squash
- •1 cranberries
- •2 green onions
- •olive oil
- •parsley
- •⅓ cup pearl barley
- •1 pine nuts
- •salt and pepper
Adds every ingredient to an Instacart cart.
We may earn a commission on Instacart orders, at no extra cost to you.
Method
From foodista.com — read the original
- Preheat the oven to 350°F
- Cut the squashes lengthwise and seed them.
- Brush the squash with olive oil and season with salt and pepper.
- Place the squash cut side down on a baking sheet and roast for about 45 minutes. Meanwhile, in a small saucepan heat a little olive oil and fry the barley for 2-3 minutes.
- Add 2/3 cup water, salt and pepper. Cover and cook over low heat until all the water is absorbed and the grains are tender. Leave it to cool slightly in the pan. Toast the pine nuts, dice the carrot and apple, chop and onion and parsley and mix them all.
- Add your favorite dressing (in my case lemon juice and extra virgin olive oil) and toss well.
- Add the cooled barley to the salad and mix. When the squashes are cooked fill them with barley salad.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
Want a whole week of meals like this one?
A friend shared this from Live Better AI. Swipe the recipes you love and get a full week sized to your macros, with one grocery list.
Plan my first week free7-day free trial · about $0.39 a day
Recipe and photo via Spoonacular · original recipe at foodista.com