| 1 | Cut the squash in half lengthwise. |
| 2 | Discard the seeds and membrane and place the squash cut-side down on a lightly oiled baking dish. |
| 3 | Bake at 350 degrees until the squash is still firm, but tender enough to easily scoop out with a spoon, about 45 minutes. |
| 4 | After the squash has been baking about 25 minutes, place the chopped almonds in a pie tin or another small ovenproof container and bake until they turna toasty light brown (10-15 minutes). |
| 5 | Check boththe almonds and the sqash occasionally so you will know when they are done. |
| 6 | Heat the olive oil in a large skillet. |
| 7 | Add the onions and the thyme. |
| 8 | Saute over low heat until the onions are well done. |
| 9 | Add the cooked barley, tamari, and toasted almonds to the sauteed onions. |
| 10 | Using a small spoon, scoop bite-sized chunks out of the cooked squash, leaving enough flesh around the shell so that it stays strong enough to hold its shape. |
| 11 | Add the scooped out squash to the barley mixture. |
| 12 | Mix well. |
| 13 | Fill the empty squash shells with this mixture, mounding it as high as possible. |
| 14 | Place the stuffed squash in a baking dish. |
| 15 | Cover with aluminum foil and bake at 350 °F for about 20 minutes |
