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Name: Lisas Spicy Barley-Vegetable Squash
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3 Ripe plum tomatoes, chopped; 1/2 c Mushrooms, thick sliced and; 1/2 ts Fresh ground cumin; 1 Carnival Squash, halved and; 1/2 c Uncooked medium pearled; 1/2 Vidalia onion, chopped; 3 ts Spike (up to 4); 2 ts Crushed garlic (up to 3); 1/4 ts Fresh ground basil; 3 sm Summer (yellow) squash,; 3 ts East Indian Hot Curry (I

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INGREDIENTS

3 Ripe plum tomatoes, chopped
1/2 c Mushrooms, thick sliced and
1/2 ts Fresh ground cumin
1 Carnival Squash, halved and
1/2 c Uncooked medium pearled
1/2 Vidalia onion, chopped
3 ts Spike (up to 4)
2 ts Crushed garlic (up to 3)
1/4 ts Fresh ground basil
3 sm Summer (yellow) squash,
3 ts East Indian Hot Curry (I

Servings

INSTRUCTIONS

Bake squash at 350 degrees, half side down in about 1/2 water for 30 min, until slightly tender. Bring 3 cups water to boil, add barley, cook 30-40 minutes until tender. In the meantime, chop/slice veggies, set aside. Brown onion and garlic in pan, with "trace" olive oil until onions are transparent. Add water as needed, if pan gets too dry. Add chopped yellow squash, mushrooms, and spices cook until moisture is released from mushrooms. Add tomatoes and cook for about 2-3 minutes until tomatoes are heated, but still firm. Add prepared barley and cook till barley is reheated and coated with spices and juices. Before filling squash cavity, dust with curry, prick with fork and rub in. Fill with barley-vegetable mixture. Bake additional 30-40 minutes until squash is tender. Serve with additional filling on the side or this will easily fill two squashes! (I had planed on freezing the rest, but there were *no* leftovers.) I made this up as I went along, and used a pretty heavy hand with the Spike and the curry, as I like my food with *ZIP*. I got rave reviews from the group that I tried it out on tonight. Posted to Digest eat-lf.v096.n170 From: filmgal@magicnet.net (Lisa C. Ferguson) Date: Sun, 29 Sep 1996 00:07:52 -0400

NOTES

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Lisas Spicy Barley-Vegetable Squash

3 Ripe plum tomatoes, chopped
1/2 c Mushrooms, thick sliced and
1/2 ts Fresh ground cumin
1 Carnival Squash, halved and
1/2 c Uncooked medium pearled
1/2 Vidalia onion, chopped
3 ts Spike (up to 4)
2 ts Crushed garlic (up to 3)
1/4 ts Fresh ground basil
3 sm Summer (yellow) squash,
3 ts East Indian Hot Curry (I

Bake squash at 350 degrees, half side down in about 1/2 water for 30 min,  until slightly tender. Bring 3 cups water to boil, add barley, cook 30-40  minutes until tender. In the meantime, chop/slice veggies, set aside. Brown  onion and garlic in pan, with "trace" olive oil until onions are  transparent. Add water as needed, if pan gets too dry. Add chopped yellow  squash, mushrooms, and spices cook until moisture is released from  mushrooms. Add tomatoes and cook for about 2-3 minutes until tomatoes are  heated, but still firm.    Add prepared barley and cook till barley is reheated and coated with spices  and juices.    Before filling squash cavity, dust with curry, prick with fork and rub in.  Fill with barley-vegetable mixture. Bake additional 30-40 minutes until  squash is tender.    Serve with additional filling on the side or this will easily fill two  squashes! (I had planed on freezing the rest, but there were *no*  leftovers.) I made this up as I went along, and used a pretty heavy hand  with the Spike and the curry, as I like my food with *ZIP*. I got rave  reviews from the group that I tried it out on tonight.    Posted to Digest eat-lf.v096.n170    From: filmgal@magicnet.net (Lisa C. Ferguson)    Date: Sun, 29 Sep 1996 00:07:52 -0400

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Nutrition

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Serving Size: 1 Serving (1g)
Recipe Makes: 1 Servings

Calories: 4
Calories from Fat: 2 (50%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1.8mg		0 %
Potassium 18.8mg		0 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.4g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4

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