Acorn Squash Bowl

This was so delish that I couldn’t wait to post it. This is what I made for dinner tonight, and it was actually pretty quick. It can be customizable of course but here is what you will need:

An acorn squash (or more if you are feeding more than 1-2)

Barley (about a cup)

Half a chopped onion

1 roma tomato chopped

1 big celery stalk chopped (or two smaller ones)

1/4 C of sunflower seeds

Handful of dried cranberries

1Tbs of chia seeds

Garlic powder, thyme, parsley, Italian seasoning

Vegan butter

Cut your squash in half and then place in the oven at 350 for about 10 minutes or until soft. I literally popped my in my air fryer for 10 minutes and it was perfect. While that is going, put your chopped onions and celery in a pan with oil and your seasonings. I would have your water for the barley start to boil while you are pre-heating your oven, and also chop the onions, celery, and tomato while you are waiting for the oven to pre-heat and water to boil. Get your barley going and then add the sunflower seeds and cranberries to the onion and celery. When you have a minute or two left for the squash, go ahead and add your tomatoes to the pan. Drain your barley and then put about a tablespoon of the vegan butter and mix until melted. Add some of the seasoning to your barley and then add your onion mixture. Spoon into your acorn squash bowls and prepare to be in tastebud heaven!



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