11 Ingredients
  • 1 medium acorn squash, halved, seeded, and cut into 1/2-inch slices
  • 4 tablespoons extra-virgin olive oil
  • coarse salt
  • ground pepper
  • 1 bunch broccoli, cut into florets (6 cups)
  • 2 cups quick-cooking barley
  • 1/4 cup fresh lemon juice (from 2 lemons)
  • 2 tablespoons minced shallot
  • 2/3 cup chopped toasted almonds
  • 1/2 cup golden raisins
  • 3/4-ounce piece Parmesan, shaved with a vegetable peeler
Nutrition
763
38% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

46% 30

Saturated

21% 4

Trans

- 0

Monounsaturated

- 18

Polyunsaturated

- 6

Carbs

37% 111

Carbs (net)

- 86

Fiber

103% 26

Sugars

- 16

Sugars, added

- 0

Protein

49% 24

Cholesterol

1% 4

Sodium

42% 1009

Calcium

28% 283

Magnesium

63% 266

Potassium

35% 1635

Iron

37% 7

Zinc

39% 4

Phosphorus

80% 561

Vitamin A

9% 79

Vitamin C

171% 154

Thiamin (B1)

76% 1

Riboflavin (B2)

60% 1

Niacin (B3)

44% 7

Vitamin B6

65% 1

Folate equivalent (total)

37% 148

Folate (food)

- 148

Folic acid

- 0

Vitamin B12

3% 0

Vitamin D

0% 0

Vitamin E

66% 10

Vitamin K

140% 167
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