Stuffed Delicata Squash With Barley Salad
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 87.02
- Health score: 58.00
- Weight Watcher points: 8.00
Summary
Stuffed Delicata Squash With Barley Salad could be just the dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. For $2.27 per serving, you get a side dish that serves 4. One portion of this dish contains around 6g of protein, 22g of fat, and a total of 447 calories. This recipe from Foodista requires salt and pepper, green onions, delicata squash, and olive oil. 1 person has tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is spectacular. Users who liked this recipe also liked Stuffed Delicata Squash, Stuffed Delicata Squash, and Nut-stuffed Delicata Squash.
Ingredients
apple1 small
carrot1 small
delicata squash2
cranberries4 servings
green onions2
olive oil4 servings
parsley4 servings
pearl barley0.33333334 cup
pine nuts4 servings
salt and pepper4 servings
Instructions
Step 1
Preheat the oven to 35
Step 2
Cut the squashes lengthwise and seed them.
Step 3
Brush the squash with olive oil and season with salt and pepper.
Step 4
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.
Step 5
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.
Step 6
Add your favorite dressing (in my case lemon juice and extra virgin olive oil) and toss well.
Step 7
Add the cooled barley to the salad and mix.When the squashes are cooked fill them with barley salad.
Categories
Dish Types: side dish
Diets: dairy free, lacto ovo vegetarian, vegan