A Squashing Appetizer

This sweet and healthy dish is simple, easy and very economical. This dish makes a healthy and complete meal and a satisfying appetizer. Other squash varieties such as winter and butternut squash are perfect to stuffed and makes a nice presentation too when baked in half and being stuffed. Squash is a versatile vegetable because you can make different varieties of delicious and healthy dishes out of it. And this recipe just proves how wonderful squash is. For this meatless recipe, choose a delicata that has thicker skin because the thicker the skin of your delicata the stronger it can hold your stuffing. Remember that your stuffing is quite heavy also and your squash might fall apart. Check videos on cooking recipes and find out how exciting and easy you can prepare this recipe. Jot down important tips you found especially on how to select, wash and cut your squash. This is an exciting dish to prepare, I’m sure you’ll find it exciting too.

Ingredients

½ C raw barley
1¼ C vegetable broth
1 delicata squash, split down the middle, seeds removed
1 C shredded red cabbage OR kohlrabi
1 C chopped apple
6 cremini mushrooms, diced
1 small yellow onion, diced
1 clove garlic, minced
½ C pumpkin seeds, hulled
½ C tart apple juice
1 tsp prepared mustard
¼ C cooking oil

First preheat your oven to 400 degrees F. in a prepared oiled baking sheet place delicata halves, cut side down and bake. Combine raw barley and vegetable broth in a saucepan, boil and simmer for 20 minutes. Meanwhile, in a small bowl, combine your oil, mustard and apple juice. While waiting for your squash to bake completely, combine all ingredients and mixture in a large saucepan and sauté lightly until onions turns translucent and set aside. Remove bake squash from the oven and place in a large dish, cut side up and stuffed each halved with barley mixture until both halved is filled. Sprinkle with cheese if desired. Serve and enjoy!!!