Barley-Stuffed Acorn Squash

When my mother mistakenly bought an acorn squash instead of a butternut squash, I saw an opportunity.

Although I had never heard of acorn squash before, and there aren’t an overwhelming number of recipes featuring this winter squash, I did find one that sounded intriguing. Barlety-stuffed acorn squash cups. It sounded intriguing.

The final result? Pretty good. I have to admit that the squash itself tastes a little plain, but the second time I tried this recipe I coated the pre-baked squash pulp with a little sea salt and chili-flavored olive oil, and added crushed garlic to the barley.

Much better.

And a fairly easy recipe for a cold day in late fall.


-1/2 acorn squash, pulp scraped out of center

-sea salt

-olive oil (flavored or regular)

-1/4 cup uncooked barley

-2 T chopped veggies of your choice (carrots, tomatoes, peas, etc.)

-1 t crushed garlic

-1 t vegan butter

-parsley and pepper to taste


-Preheat oven to 400 degrees. Take the squash and coat with salt, oil, and other seasonings you like. Place the pulp side down on a cookie sheet and bake for about 20 minutes.

-Meanwhile, boil the barley ’til soft. Drain.

-In the same pot, spray a little cooking oil and start sauteeing the veggies you chose. Mix in garlic and butter. Then mix in drained barley ’til evenly mixed and most of liquids are absorbed.

-Stuff the squash with the barley mix and bake for another 5 minutes or so.

Serve warm (right out of the oven), and enjoy!

One thought on “Barley-Stuffed Acorn Squash

  1. Pingback: Chicken Parmigiana Squash Boats | Collegiate Culinaire

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