Barley & Herb Stuffed Squash

I absolutely love fall squashes and delicata is high on my list of favorites. This stuffed delicata is the perfect comforting side and is packed with herby flavor. It’s like a healthy version of thanksgiving stuffing packed inside of a sweet squash that gives you all those fall feels. Serve it with dinner this week or bring it as that winning thanksgiving side that everyone will be talking about.

Serves 4 as a main, 8 as a side | vegetarian, vegan | Less than 60 minutes

  • 4 medium/small delicata squashes, halved and seeded (can sub acorn squash if delicata not available)
  • 2 cups cooked barley
  • 2 stalks celery, sliced
  • 3 scallions, sliced thin
  • 1 1/2 yellow pepper, diced
  • 4 cups baby spinach, sliced
  • 1/4 cup chopped parsley
  • 1 tbsp chopped sage
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • Black pepper
  • 1/2 tsp red pepper flakes
  • 1/4 cup Chopped walnuts (optional)

Preheat your oven to 400 degrees F. Mix the cooked barley, celery, scallions, yellow pepper, spinach, parsley, sage, olive oil, sea salt, a few cracks of black pepper and the red pepper flakes in a large bowl.

Prepare a baking sheet with parchment paper and arrange the squashes. If they are too large to fit on one baking sheet, can spread between two. Spoon the barley mixture into the seeded squash halves. It should be heaping. Cover with foil and bake for 25 minutes. Remove the foil and sprinkle with walnuts. Bake for an additional 10-15 minutes until the squash is fork tender. Serve immediately.

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