Tag Archives: stuffed squash

Green Chili Chicken Spaghetti Squash

Green chili chicken is stuffed in roasted spaghetti squash and topped with gooey, melted pepper jack cheese for a delicious gluten free fall meal!

Green chili chicken is stuffed in roasted spaghetti squash and topped with gooey, melted pepper jack cheese for a delicious gluten free fall meal!

There are a lot of things that I love about fall and squash is definitely up there on the list! Whether it’s butternut, acorn or spaghetti, I can’t get enough squash while it’s in season!

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Vegetarian Stuffed Squash

This Mexican Stuffed Squash recipe combines roasted spaghetti squash with black bean corn relish & creamy avocado dressing for a simple vegan & gluten free meal!

This Mexican Stuffed Squash recipe combines roasted spaghetti squash with black bean corn relish & avocado dressing for a simple vegan & gluten free meal!

I created this recipe in October 2013 for a supper club dinner I threw featuring Mexican fall inspired recipes. This Mexican Stuffed Squash was the appetizer and my deliciously unique and amazing Pumpkin Enchiladas were the main course!

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Turkey Chili Spaghetti Squash

Turkey Chili Spaghetti Squash Recipe

Tomorrow is the first day of fall and I couldn’t be more excited for the delicious flavors of the new season!

Two of my favorite things to make during fall are chili and squash, so I’ve combined them both in this tasty & healthy new recipe!

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Cranberry Brussels Sprout Stuffed Acorn Squash

Brussels Sprout Stuffed Acorn Squash

I made this recipe last week and couldn’t wait to share it with all of you, but between the craziness of holiday travel, parties and family activities, I’m just getting the chance to share it! Consider it a belated Christmas present from me to you 😉

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Chef Inspired Dish, Quality Social: Vegetarian Barley Stuffed Squash

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Before the New Year I had the pleasure of meeting, interviewing and cooking with Chef Dustin Beckner of Quality Social, Downtown San Diego.

I had the idea to incorporate “Chef Inspired Dishes” into Little Leopard Book a few months before and after working with Quality Social on several Boys & Girls Club Events, like the Scavenger Hunt this summer, I was able to set up an interview with their extremely talented chef.

Unfortunately trying to be the cameraman, host and interviewer proved to be a difficult feat, so please excuse any awkwardness in the video!  (And don’t worry, I’ve partnered with a video producer for my next segment 😉 )

I’ve broken the two dishes down into two different posts, so here is the first “Chef Inspired Dish” recipe for Vegetarian Barley Stuffed Squash, also check out the Roasted Chicken recipe here!

Here’s a shot of the ingredients at Quality Social and my ingredients at home.  I was able to pick up a couple of ingredients from Suzie’s Farm at the Little Italy Mercato this weekend, which Chef Dustin mentions in the video is where they get a lot of their produce!

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Ingredients (serves 2)

  • 1 acorn squash
  • 3 tsp Basil Oil (divided)
  • 1/2 cup crimini mushrooms (chopped)
  • 1/2 cup barley
  • 2 cups vegetable stock
  • 1/2 cup carrots (sliced)
  • 1/2 cup pearl onions
  • 1 cup brussels sprouts (steamed)
  • 1/2 cup broccolini
  • 1/4 cup spinach

Begin by slicing the squash in half, removing the seeds and placing cut side up on a baking sheet.

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Next, place into a 350° oven for 25 minutes.

If you have trouble cutting the squash in half via either strength of arm or power of knife (I think my problem was a little bit of both 😉 )  then place the whole squash in the oven for 10 minutes, remove, slice in half, then place back in the oven for an additional 15 minutes.

While the squash is cooking, begin preparing the barley, risotto style.

Start by adding 1 tsp of basil oil to a skillet over medium heat, next add the chopped mushrooms and sauté for 5 minutes.  While the mushrooms are cooking, heat the vegetable stock to a boil in another pot.

Next, add the barley to the pan and begin ladling the stock 1/2 cup at a time into the mushrooms and barley until the liquid is absorbed (just like risotto!)

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Continue ladling the stock into the barley until they are soft to taste, about 15 minutes.

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While preparing the barley, put your multi-tasking pants on and prepare the vegetables.

Add 1 tsp of basil oil to a skillet over medium heat, then add the brussels sprouts, carrots and pearl onions. Sauté for 5 minutes, then add the broccolini and 1/4 cup of water to lightly steam the vegetables. Cook for 2-3 minutes, then add the spinach and cook for an additional 1-2 minutes.

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At this point, the squash should be ready to come out of the oven, barley should be cooked perfectly and ready to fill the squash and the vegetables should be ready to top the dish!

For the final step, drizzle an additional tsp of basil oil on top, then you’re ready to dig in!

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This was my version of the dish prepared at home!

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And this was Chef Dustin’s version that I photographed at Quality Social after he prepared it for the video!

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Hopefully I made him proud with my re-creation of his delicious seasonal vegetarian dish!

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risotto style barley, mushroom barley, stuffed squash, barley squash, vegetable stuffed squash, winter vegetables, vegetarian dish, recipes, food

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Substitute risotto rice or lentils to make this dish gluten-free.

Vegetarian Barley Stuffed Squash

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Serving Size: 2

Vegetarian Barley Stuffed Squash

Ingredients

  • 1 acorn squash
  • 3 tsp basil oil (divided)
  • 1/2 cup crimini mushrooms (chopped)
  • 1/2 cup barley
  • 2 cups vegetable stock
  • 1/2 cup carrots (sliced)
  • 1/2 cup pearl onions
  • 1 cup brussels sprouts (steamed)
  • 1/2 cup broccolini
  • 1/4 cup spinach

Instructions

  1. Begin by slicing the squash in half, removing the seeds and placing cut side up on a baking sheet.
  2. Next, place into a 350° oven for 25 minutes.
  3. If you have trouble cutting the squash in half place the whole squash in the oven for 10 minutes, remove, slice in half, then place back in the oven for an additional 15 minutes.
  4. While the squash is cooking, begin preparing the barley, risotto style.
  5. Start by adding 1 tsp of basil oil to a skillet over medium heat, next add the chopped mushrooms and sauté for 5 minutes. While the mushrooms are cooking, heat the vegetable stock to a boil in another pot.
  6. Next, add the barley to the pan and begin ladling the stock 1/2 cup at a time into the mushrooms and barley until the liquid is absorbed (just like risotto!)
  7. Continue ladling the stock into the barley until they are soft to taste, about 15 minutes.
  8. While preparing the barley, prepare the vegetables.
  9. Add 1 tsp of basil oil to a skillet over medium heat, then add the brussels sprouts, carrots and pearl onions. Sauté for 5 minutes, then add the broccolini and 1/4 cup of water to lightly steam the vegetables. Cook for 2-3 minutes, then add the spinach and cook for an additional 1-2 minutes.
  10. At this point, the squash should be ready to come out of the oven, barley should be cooked perfectly and ready to fill the squash and the vegetables should be ready to top the dish.
  11. For the final step, drizzle an additional tsp of basil oil on top.
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