Barley Stuffed Acorn Squash

medium-size acorn squash (approx. 2 lbs each)

dry pearled barley, rinsed (sub brown rice for gluten-free version)

vegetable broth

shallot, minced

shiitake mushrooms, thinly sliced

green beans, chopped into bite size pieces

large carrots, peeled and finely chopped

chopped leafy greens (kale, swiss chard, etc.)

garlic powder

salt & pepper

cup vegan parmesan cheese*