Рецепт Lisa's Spicy Barley Vegetable Squash
by Global Cookbook

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Ингредиенты

1 x Carnival Squash, halved and seeded (looks like a white acorn squash, white flesh, doesn't get quite as soft when cooking, also comes in a marbled green and white variety, as well. [apparently])
1/2 c. Uncooked medium pearled barley
3 sm Summer (yellow) squash, thick sliced and quartered (about 2/3 c.)
3 x Ripe plum tomatoes, minced (about 1/2 c.)
1/2 c. Mushrooms, thick sliced and halved
1/2 x Vidalia onion, minced

2 tsp Crushed garlic (up to 3)
1/2 tsp Fresh grnd cumin
1/4 tsp Fresh grnd basil
3 tsp Spike (up to 4)
3 tsp East Indian Warm Curry (I used Williams-Sonoma, it has a really nice blend of flavors, to include the addition of cardamom and saffron) (up to 4)

Bake squash at 350 degrees, half side down in about 1/2 water for 30 minutes, till slightly tender. Bring 3 c. water to boil, add in barley, cook 30-40 min till tender. In the meantime, chop/slice veggies, set aside. Brown onion and garlic in pan, with "trace" extra virgin olive oil till onions are transparent. Add in water as needed, if pan gets too dry. Add in minced yellow squash, mushrooms, and spices cook till moisture is released from mushrooms. Add in tomatoes and cook for about 2-3 min till tomatoes are heated, but still hard.
Add in prepared barley and cook until barley is reheated and coated with spices and juices.
Before filling squash cavity, dust with curry, prick with fork and rub in.
Fill with barley-vegetable mix. Bake additional 30-40 min till squash is tender.
Serve with additional filling on the side or possibly this will easily fill two squashes! (I had planed on freezing the rest, but there were*no*
leftovers.) I made this up as I went along, and used a pretty heavy hand with the Spike and the curry, as I like my food with*ZIP*. I got rave reviews from the group which I tried it out on tonight.