** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Discard the seeds and membrane and place the squash cut-side down on a lightly oiled baking dish.
3. Bake at 350 degrees until the squash is still firm, but tender enough to easily scoop out with a spoon, about 45 minutes.
4. 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).
5. Check both the almonds and the squash occasionally so you will know when they are done.
6. Heat the olive oil in a large skillet. Add the onions and the thyme.
7. Saute over low heat until the onions are well done.
8. Add the cooked barley, tamari, and toasted almonds to the sauteed onions.
9. 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.
10. Add the scooped out squash to the barley mixture.
11. Mix well. Fill the empty squash shells with this mixture, mounding it as high as possible.
12. Place the stuffed squash in a baking dish. Cover with aluminum foil and bake at 350 degrees for about 20 minutes.
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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving
This recipe is a good source of Vitamin A with 17% of your daily recommended intake per serving. This recipe is high in Vitamin C with 53% of your daily recommended intake per serving. This recipe is high in Vitamin E with 22% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tree Nuts, Almonds, Malt, Onion, Olive Oil allergies.
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