Stuffed Acorn Squash
Ingredients
- 3 acorn squash, cut in half lengthwise, seeds removed
- 2 teaspoons vegetable oil
- 1 small onion, chopped
- 1 rib celery, chopped
- 1 clove garlic, chopped
- 3 ounces mushrooms, sliced
- 1/4 cup chopped fresh parsley and/or thyme or sage
- 1 cup coarse fresh bread crumbs
- 2/3 cup dried cranberries
- 1 teaspoon grated lemon peel
- 1/4 teaspoon salt
- 2/3 cup quick-cooking barley, cooked
- 1/2 cup vegetable broth or apple juice
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