Best Of Health

1 cup pearl barley or brown rice
1/2 cup chopped onion
1/2 cup chopped celery
1 cup shredded carrot
Coconut oil or olive oil
3 cups vegetable broth
1/2 teaspoon thyme and a pinch of curry (optional)

1 /4 cup raw sunflower seeds or chopped walnuts
2 medium acorn squash (about 1 pound each), halved and seeds removed
Sea salt

In large saucepan over medium heat, saut? barley or rice, onion, celery and carrot in 2 tablespoons coconut oil or olive oil until barley or rice is lightly browned. Add vegetable broth, curry and thyme. Bring to boil. Reduce heat, cover and simmer 45 minutes or until barley/rice is tender and liquid is absorbed. Add raw sunflower seeds or walnuts to cooked mixture. In the meantime, place squash halves in greased baking dish, cut-side down. Bake at 400? F for 30 minutes or until squash is tender. Remove squash from oven and turn, cut-side up. Sprinkle lightly with sea salt. Spoon equal portions of cooked barley/rice mixture into centers of squash. Drizzle with 2 tablespoons melted coconut oil. Return filled squash halves to oven. Bake at 350? F for 20 minutes longer. Makes 4 generous side dish or entr?e servings. As an entr?e serve with spinach salad and steamed green beans.