Stuffed Acorn Squash

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Ingredients

3 acorn squash, cut in half lengthwise, seeds removed

2 teaspoons vegetable oil

1 small onion, chopped

1 rib celery, chopped

1 clove garlic, chopped

3 ounces mushrooms, sliced

1/4 cup chopped fresh parsley and/or thyme or sage

1 cup coarse fresh bread crumbs

2/3 cup dried cranberries

1 teaspoon grated lemon peel

1/4 teaspoon salt

2/3 cup quick-cooking barley, cooked

1/2 cup vegetable broth or apple juice

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