Pearl barley: 40g (3 tbsp, dry), Acorn squash: 200g (1/2 medium), Kale: 30g (1 cup, chopped), Onion: 25g (1/4 small, diced), Garlic: 3g (1 clove, minced), Vegetable broth (low-sodium): 120ml (1/2 cup), Cranberries (dried, sugar-free): 10g (2 tsp), Walnuts: 10g (1 tbsp, chopped), Feta cheese: 15g (1 tbsp, crumbled), Olive oil: 10ml (2 tsp), Maple syrup: 5ml (1 tsp), Cinnamon: 1g (1/4 tsp), Nutmeg: 0.5g (pinch), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 400°F (200°C). 2. Cut the acorn squash in half and scoop out the seeds. 3. Brush the cut sides with 3ml olive oil and sprinkle with 1g cinnamon, 0.5g nutmeg, and a pinch each of salt and pepper. 4. Place cut-side down on a baking sheet and roast for 30 minutes, until tender. 5. Meanwhile, cook 40g pearl barley according to package directions using 120ml vegetable broth instead of water. 6. Heat 7ml olive oil in a skillet over medium heat. 7. Add 25g diced onion and cook until translucent, about 3 minutes. 8. Add 3g minced garlic and cook for 30 seconds. 9. Add 30g chopped kale and cook until wilted, about 2-3 minutes. 10. In a bowl, combine the cooked barley, sautéed kale and onion, 10g dried cranberries, 10g chopped walnuts, 5ml maple syrup, and a pinch each of salt and pepper. 11. Turn the roasted squash cut-side up and fill with the barley mixture. 12. Sprinkle with 15g crumbled feta cheese. 13. Return to the oven for 5-10 minutes, until cheese is slightly melted and filling is heated through.
