Try this healthy fall recipe this season.

• 2 medium acorn squash
• 2 tablespoons canola oil, divided
• 6 ounces shiitake mushrooms, stemmed and chopped
• 1/3 cup chopped celery
• ½ cup quick cooking barley
• ¼ cup finely chopped onion
• ½ teaspoon dried thyme, crushed
• 1 minced clove garlic
• ½ teaspoon salt
• ½ cup water
• 2 cups chopped fresh spinach
• 1/3 cup dry white wine
• ¼ cup dried cranberries
• ¼ cup salted and roasted sunflower kernels
• ¾ cup shredded smoked Gouda cheese, divided
• Salt and pepper

1. Preheat your oven to 375 degrees. Brush a 15x10x1 inch pan with 1 tablespoon of oil. Cut the squash in half and scoop out the seeds and pulp. If needed, cut a small slice off the round sides of the squash to that they will stay upright. Put the squash cut side down in the prepared pan and loosely tent with foil. Bake for about 40 minutes or until tender when pierced with a fork. Take out of the oven and turn the squash cut side up on the pan.
2. Heat the rest of the oil in a large skillet over medium-high heat. Add the mushrooms, onion, and celery. Cook for 5 minutes stirring occasionally. Add the thyme, barley, salt, and garlic, cooking and stirring for 2 minutes. Stir in the wine and water. Bring to a boil and reduce the heat. Simmer, covered, for 10 to 12 minutes until the barley is just tender, stirring only once after about 5 minutes. Remove the skillet from the heat. Stir in the cranberries, spinach, sunflower kernels, and ½ cup of the cheese. Season to taste with salt and pepper.
3. Divide the stuffing among the squash halves. Top with the rest of the cheese. Return to the oven and bake for 10 minutes until heated all the way through.