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Fresh Living Network
Moroccan-style stuffed gem squashes

Moroccan-style stuffed gem squashes

Barley makes this a substantial and filling dish.
4
RECIPE TYPE:Light meals
 
ENERGY 1489KJ
CARB 39g
PROTEIN 12g
FAT 20g
Method
  • Preheat oven to 200ºC.
  • Halve squashes and scoop out seeds. 
  • Drizzle a little olive oil on cut sides and place face down on a baking tray. 
  • Roast for 20-25 minutes or until beginning to soften.
  • Place barley in a saucepan with stock and cook for 20-25 minutes or until tender and all liquid has been absorbed.
  • Toss in remaining ingredients except pomegranate and nuts, then spoon mixture into squashes.
  • Bake for a further 10 minutes until heated through.
  • Top with pomegranate and nuts and serve.
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