Method

Preheat oven to 350°F.  

Cut the squash in half lengthwise. Discard the seeds and stringy pith and place the squash cut-side down on a lightly oiled baking dish. Bake in preheated 350°F oven until the squash is still firm, but tender enough to easily scoop out with a spoon, about 45 minutes.

After the squash has been baking about 25 minutes, place the chopped almonds in a pie tin or another small ovenproof container and bake until they turn a toasty light brown (10-15 minutes). Check both the almonds and the squash occasionally so you will know when they are done.  Almonds can burn rapidly, especially those at the outer edges of the pan.

Heat olive oil in a large skillet. Add onions and the thyme.   Saute over low heat until the onions are well done. Add cooked barley, soy sauce, and toasted almonds to the sauteed onions.

Using a small spoon, scoop bite-sized chunks out of the cooked squash, leaving enough flesh around the shell so that it stays strong enough to hold its shape. Add the scooped out squash to the barley mixture.   Mix well. Fill the empty squash shells with this mixture, mounding it   as high as possible.

Place the stuffed squash in a baking dish. Cover with aluminum foil and bake at 350 degrees for about 20 minutes.

Serves: 2

Contributor: pat ciesla

more vegetable recipes      back to Thanksgiving and Christmas Holiday vegetable recipes

Recommendation:  This is a great holiday recipe, whether for Thanksgiving or Christmas