1 medium acorn squash, or another winter squ, ash of a simila
1/3 cup almonds, chopped
1 tbsp olive oil
1 1/2 cup onions, chopped
1/2 tsp thyme
1 cup barley, cooked
1 tbsp tamari
Directions
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
done.
Heat the olive oil in a large 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
Servings: 2 servings
Barley & Almond Stuffed Squash Recipe brought to you by Recipe Ideas
Categories: Nut; Vegetable
The History of Recipes
Experts have proved the existance of recipes far back into ancient history, in fact as far back into history as ancient Egypt, and quite possibly further than that. Having said that, these, ancient cook books were just very simple pictorial recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to food historians is a collection of tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. During the time of the Roman Empire a roman called Apicius created a collection of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvres, main course and afters, something that is very familiar to us today. He also tells us how the chefs of Roman times were skilled in the use of a wide range of aromatic flavours, including some familiar names like basil, fennel and asafoetida. As our culinary historical trip moves on a few more years there were some books which date from the fourteenth century : a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the spicy food that appears on menues today, but rather descriptions of the types of food prepared by the chefs of the rich people of those days. In the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, including spices like basil and rosemary. These new culinary innovations caused a torrent in manuscripts on cookery, some of which are now in private collections. Over the following few hundred years, the rich and powerful families of the West strove to serve the most exotic meals, and because of this the best chefs and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to assembling, trying out, and writing down recipes that were common in the better off homes of the day. By the arrival of the 20th century, cookery books are greatly in demand mostly due to higher levels of literacy, people having increased free time and having more money to spend. |
We hope you enjoy this Barley & Almond Stuffed Squash recipe.
