At the Market | Squash & Barley & Feta Filled Squash

ROSE & IVY Journal Barley & Feta Filled Squash

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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ROSE & IVY Journal 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 

1/2 lemon

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