Barley and Almond Stuffed Squash recipe

Ingredients:
1 med Acorn squash or other
winter squash of a similar
size
1/3 cup Almonds chopped
1 tbl Olive oil
1 1/2 cup Onions
chopped
1/2 tsp Thyme
1 cup barley cooked
1 tbl Tamari soy sauce

Procedures:
* Cut the squash in half lengthwise. Discard the seeds and membrane and
place the squash cut-side down on a lightly oiled baking dish. Bake at 350
degrees until the squash is still firm, but tender enough to easily scoop
out with a spoon, about 45 minutes.
* After the squash has been
baking about 25 minutes, place the chopped almonds in a pie tin or another
small ovenproof container and bake until they turna toasty light brown
(10-15 minutes). Check boththe almonds and the sqash occasionally so you
will know when they are done.
* Heat the olive oil in a large
skillet. Add the onions and the thyme.
* Saute over low heat until
the onions are well done. Add the cooked barley, tamari, and toasted almonds
to the sauteed onions.
* Using a small spoon, scoop bite-sized chunks
out of the cooked squash, leaving enough flesh around the shell so that it
stays strong enough to hold its shape. Add the scooped out squash to the
barley mixture. Mix well. Fill the empty squash shells with this mixture,
mounding it as high as possible.
* Place the stuffed squash in a
baking dish. Cover with aluminum foil and bake at 350 degrees for about 20
minutes.