Stuffed Delicata Squash With Barley Salad
65 minMediterranean
Servings4
Plan it in the app to put it on your week.
- Vegetarian
- Vegan
- Dairy Free
- Pescatarian
Steps
- 1Preheat the oven to 35
- 2Cut the squashes lengthwise and seed them.
- 3Brush the squash with olive oil and season with salt and pepper.
- 4Place the squash cut side down on a baking sheet and roast for about 45 minutes.Meanwhile, in a small saucepan heat a little olive oil and fry the barley for 2-3 minutes.
- 5Add 2/3 cup water, salt and pepper. Cover and cook over low heat until all the water is absorbed and the grains are tender. Leave it to cool slightly in the pan.Toast the pine nuts, dice the carrot and apple, chop and onion and parsley and mix them all.
- 6Add your favorite dressing (in my case lemon juice and extra virgin olive oil) and toss well.
- 7Add the cooled barley to the salad and mix.When the squashes are cooked fill them with barley salad.
Nutrition
- Calories
- 95kcal
- Protein
- 5g
- Carbs
- 21g
- Fat
- 1g
- Fiber
- 6g
- Sugar
- 11g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does stuffed delicata squash with barley salad take to make?
About 65 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 4 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.
More like this
Recipes with a similar flavour profile
