Recipe - Barley And Almond Stuffed Squash

1 md Acorn squash, or another
winter squash of a similar
size
1/3 cup Almonds; chopped
1 tablespoon Olive oil
1 One half cup Onions; chopped
One half teaspoon Thyme
1 cup Barley; cooked
1 tablespoon Tamari

Cut the squash in half lengthwise. Discard the seeds and membrane and
place the squash cutside down on a lightly oiled baking dish. Bake at 350
degrees 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 turna toasty light brown (1015 minutes). Check boththe almonds and
the sqash occasionally so you will know when they are done.

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

Using a small spoon, scoop bitesized 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.

From the files of DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini