Stuffed Acorn Squash.

Fall is the best. Best weather, best clothes and best food! Since fall is my favorite season I will be posting a ton of fall inspired dishes. I picked up an acorn squash at the store the other day and told myself I wasn't going to do the same boring thing with it.. so I stuffed it with a few of my favorite fall spices!

Stuffed Acorn Squash

Ingredients:

• 1 acorn squash
• 1 cup of barley
• 1/2 cup fresh mushrooms chopped
• 1/2 white onion chopped
• 1/4 cup of raisins
• 1/2 cup vegetable or chicken stock (low sodium is fine)
• about 6 sage leaves
• 1 clove of garlic chopped
• cinnamon 
• 1/4 cup of chopped walnuts (optional)
• salt and pepper
• 1 tablespoon of olive oil

Preheat oven to 350. Slice the squash down the center and lay face down on lightly greased pan and bake for 25 minutes

-Meanwhile follow instructions and prepare the barley.
-In a medium sauce pan over medium heat, add olive oil and garlic, when hot add the onion and saute until brown, add in the mushrooms- brown for about 5 minutes.
-Mix in the barley, stock, sage leaves, season with salt, pepper and a dash of cinnamon. Cover and let simmer until the liquid has dissolved (5-10 minutes)
- Fill the squash with the mixture, sprinkle with chopped walnuts and cinnamon. Return to the oven for 10 minutes.

Enjoy the taste of fall.