Barley Stuffed Acorn Squash - Making Thyme for Health

Preheat the oven to 375°F and then line a baking sheet with parchment paper.Wash the squash then slice off the stem and a small piece of the pointy bottom so that it’s able to sit on an even surface on both sides. Cut it down the center so that you have two separate halves. Using a spoon, scoop out the seeds and any loose pieces of flesh.Once they are all cleaned out, lightly rub the flesh with oil and then transfer to the baking sheet facing down. Bake in the preheated oven for 45 minutes to an 1 hour. The outer skin should be pliable when you squeeze it with an oven mitt.In a medium size pot, bring the vegetable broth to a boil then add the barley. Reduce to a simmer and cook for about 25 minutes, until tender.In a separate large pot, warm the olive oil over medium heat. Add the shallot and a sprinkle of salt then cook for 2-3 minutes, until fragrant. Add the greens, mushrooms, carrots and green beans, sprinkle them with salt and garlic powder then cover with a lid and cook for 5-7 minutes. The vegetables should be slightly tender at this point. If you prefer them softer then you can cook them a little longer.Once the barley is tender add it to the larger pot with any remaining broth and stir to combine. Taste test to see if it needs more salt & pepper. If you have white wine on hand, trying adding a splash for more flavor. Spoon the filling inside of the cooked squash, sprinkle the tops with vegan parmesan cheese and fresh parsley. Serve warm and enjoy!