Stuffed and Roasted Holiday Acorn Squash
What an explosion of flavors in this super-healthy Roasted and Stuffed Holiday Acorn Squash! Cranberries, raisins, barley, basil, garlic, and more! And not one bit of added salt or fat.
Yield: 6 servings
- 3 medium acorn squash cut into halves
- 3 cups barley cooked (or any other cooked whole grain)
- 1/2 cup carrots shredded
- 1/2 cup corn frozen
- 1/2 cup green peas frozen
- 1/4 cup raisins
- 1/4 cup cranberries dried
- 2 Tablespoons basil (fresh) cut into long, thin strips
- 1 cup white vinegar
- 1/4 cup apple juice concentrate thawed
- 1 teaspoon garlic chopped
- 1 Tablespoon basil (fresh) chopped
- Preheat oven to 400 degrees F.
- Scoop out seeds of the 6 acorn squash halves. Bake squash halves in a nonstick baking pan, cut side up, until soft to the touch, about 20 minutes. Do not overcook.
- Remove squash halves from oven and let cool.
- To make stuffing, combine in a large bowl the next 7 ingredients (cooked barley through 2 tablespoons fresh basil strips). Mix well.
- To make dressing, whisk together in a small bowl the white vinegar, apple juice concentrate, garlic, and 1 tablespoon chopped fresh basil.
- Pour dressing over barley-vegetable-berry mixture. Mix well. Let sit for 10 minutes. Use mixture to fill each half of squash.
- In a nonstick baking pan, place the stuffed squash halves. Bake for 10 minutes at 350 degrees. Serve one squash half per person.
For a sweet-tangy note, add blueberries to stuffing. The stuffing is also nice as a side dish, salad, or snack.