This might just be one of my favorite times at the market, because almost everything is in season. While browsing the market over the Labor Day weekend, I got a craving for stuffed squash. With such a vibrant yellow color, I just had to do something that would elevate it subtly sweet flavor. I decided to start with a base of barley and build up from there including tangy feta cheese, sweet as candy cherry tomatoes and parsley. This came together so quickly and was a healthy lunch that we also ate for dinner.
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BARLEY & FETA FILLED SQUASH
3 medium squash
1 cup prepared barley, or quinioa
1/2 pint cherry tomatoes, diced
1/4 of a block of feta cheese, crumbled
1 shallot, minced
1 garlic glove, minced
1/4 cup parlsey, chopped
1/4 cup olive oil
Preheat oven to 350 degrees. Cut squash in half and using a spoon gently remove the insides and discard. Place on a parchment paper lined baking sheet. Mix barley, tomatoes, feta cheese, parsley, shallot and garlic in a bowl. Drizzle with lemon and olive oil, season with salt and pepper. Stir to combine. Using a spoon fill squash with filling. Bake for 15 minutes or until squash is soft. Drizzle with olive oil just before serving.
Styling & Photographs by Alison