Barley-Stuffed Acorn Squash (Volumetrics) - cooking recipe

Ingredients

2 acorn squash, halved and seeded
1 1/2 cups cooked barley
1/2 cup chopped scallion
1/2 cup finely chopped celery
2 tablespoons toasted pine nuts
2 tablespoons chopped fresh marjoram
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 teaspoon paprika

Preparation

Preheat oven to 350 Fahrenheit. Coat a baking sheet with cooking spray.
Place the squash, cut sides up, on the baking sheet and bake 25 minutes.
Combine remaining ingredients (except paprika) in a medium bowl. Divide this mixture amongst the squash cavities. Sprinkle with paprika and bake 20 to 25 minutes, or until squash is tender.