This Quinoa Barley Stuffed Squash is a beautifully warm and festive Fall dish topped with pumpkin seeds, pecans and aromatic rosemary.
*depending on the size of your squash, it can easily be split into two servings.
Note: I used only about 1/2 of the quinoa-barley mix that this recipe calls for, however my squashes were really small. The amount of quinoa-barley this recipe calls for will easily fill the cavity of 3 larger squashes or 5 small ones.