Acorn Squash Stuffed with Barley and Soy Meat

Acorn Squash Stuffed with Barley Pilaf

Ingredients for 8 servings:

  • 4 small acorn or winter squashes, halved, seeds scooped out
  • 1 package soy meat crumbles (soy meat that resembles ground beef)
  • 1/2 green bell pepper, diced
  • 1/2 onion, diced
  • 1 celery rib, diced
  • 1 can corn
  • 1 bunch Italian parsley, chopped
  • 1 1/2 cups quick cooking barley (can sub. brown rice but cooking time and liquid amount is different)
  • 2 1/2 cups vegetable broth
  • 1/2 cup sunflower seeds (or pecans, walnuts, almonds, etc)
  • grape seed or olive oil
  • salt and pepper


1. Heat oven to 400 degrees. Brush squash halves all over with oil, season with salt and pepper, and bake on a baking sheet skin side up for about 20 minutes. Turn the squash halves and bake for 25 more minutes or until tender.

2. Pilaf:  Brown the soy meat in a pan together with a little oil, celery, onions, and bell pepper. Season with salt and pepper.

3. Add liquid and boil. *Add the barley and parsley. Reduce heat and simmer for 10 minutes or until the barley is fluffly and tender.

4. Add the corn and sunflower seeds, mix well, then stuff the baked squash halves and serve.

*The barley may be cooked separately, following package intructions, and then added to the soy meat mixture. It may need extra liquid when it’s cooked together with other ingredients because the soy meat will soak up some of the liquid.

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