• Prepare the barley according to package directions and set aside.
• Preheat the oven to 400° F and line a baking dish with foil.
• Hollow out the squash just like a pumpkin. Set aside.

Make The Stuffing

• In a skillet heat 2 tablespoons of olive oil over medium heat.
• Sauté the onions, mushrooms and onions along with the thyme. Cook until tender about 10 minutes.
• Toss in the cooked barley, and season the stuffing with salt and pepper. Mix well.

Bake The Squash

• In the hollowed out squash, lightly coat the inside with 1 tablespoon of olive oil.
• Place the mushroom and barley stuffing into the squash. Stuff in as much as possible.
• Place the top on the squash.
• Bake in the oven for about 1 hour 15 minutes, or until tender. Flesh should be soft, and you should be able to easily poke a knife through it.
• Remove from oven, and let rest for a few minutes.
• Remove the top, and slice the squash into eight portions.