Stuffed Delicata Squash With Barley Salad

Ingredients

• •1 small apple
• •1 small carrot
• •2 delicata squash
• •cranberries
• •2 green onions
• •olive oil
• •parsley
• •⅓ cup pearl barley
• •pine nuts
• •salt and pepper

Method

Adapted from foodista.com

1. 1Cut the squashes lengthwise and seed them.
2. 2Brush the squash with olive oil.
3. 3Season with salt and pepper.
4. 4Place the squash cut side down on a baking sheet.
5. 5Roast for about 45 minutes.
6. 6Meanwhile, in a small saucepan heat a little olive oil.
7. 7Fry the barley for 2-3 minutes.
8. 8Add ⅔ cup water, salt and pepper.
9. 9Cover.
10. 10Cook over low heat until all the water is absorbed and the grains are tender.
11. 11Leave it to cool slightly in the pan.
12. 12Toast the pine nuts.
13. 13Dice the carrot and apple.
14. 14Chop and onion and parsley.
15. 15Mix them all.
16. 16Add the cooled barley to the salad.
17. 17Mix.
18. 18When the squashes are cooked fill them with barley salad.