Barley & Almond Stuffed Squash Recipe
1 medium Acorn squash, or another
-winter squash of a similar
1/3 cup Almonds, chopped
1 tablespoon Olive oil
1 Half a cup Onions, chopped
1/2 teaspoon Thyme
1 cup Barley, cooked
1 tablespoon Tamari
Cut the squash in half lengthwise. Discard the seeds and membrane and
place the squash cut-side down on a lightly oiled baking dish. Bake
at 350 degrees until the squash is still firm, but tender enough to
easily scoop out with a spoon, about 45 minutes.
After the squash has been baking about 25 minutes, place the chopped
almonds in a pie tin or another small ovenproof container and bake
until they turna toasty light brown (10-15 minutes). Check boththe
almonds and the sqash occasionally so you will know when they are
Heat the olive oil in a big skillet. Add the onions and the thyme.
Saute over low heat until the onions are well done. Add the cooked
barley, tamari, and toasted almonds to the sauteed onions.
Using a small spoon, scoop bite-sized chunks out of the cooked
squash, leaving enough flesh around the shell so that it stays strong
enough to hold its shape. Add the scooped out squash to the barley
mixture. Mix well. Fill the empty squash shells with this mixture,
mounding it as high as possible.
Place the stuffed squash in a baking dish. Cover with aluminum foil
and bake at 350 degrees for about 20 minutes.
From the files of DEEANNE
to Grain Recipes
Food Tips of the Week
In deciding on a meal plan, it is essential to also make sure you cut down your ingestion of refined carbohydrate, fat and salt.
The argument against low carb diets
Its all the rage, but it is truly safe and healthy for you?
Remember, one fact that is usually overlooked, it is very hard (though not totally impossible) for vegetarians to follow a reduced carb diet.
Reducing carbohydrates may mean missing out on vital nutrients from healthy carbohydrate foods which must be part of any sensible diet, in particular those obtained from vegetables, fruits and whole grains.
Foods containing allyl sulfides
( includes garlic, onions and spring onions)
The alliaceae family of foods is rich in allyl sulfides, a chemical which experts believe could be linked to a reduced risk of stomach and colon cancer.
Although there is very little real proof published, allyl sulphides are also thought to aid in blood circulation, arteriosclerosis and fatigue.
Foods containing allyl sulfides are also good for weight loss, so should be included in your weight loss regime.
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