Preheat oven to 350°F

Cut acorn squash in half, remove the seeds, and brush with olive oil, salt and pepper

Place squash cut side up on a baking sheet and roast for 40 - 60 minutes until the squash is tender and slightly browned

Cook the barley according to package directions

Preheat a medium skillet over medium heat and add 1 Tbsp of olive oil to pan.

Saute shallot and pepper for about 7-8 minutes until soft

Add garlic and sausage and cook for 5 minutes

Add chard and herbs and cook until wilted

Stuff the roasted squash with ¼ cup of vegetable barley mixture

Add a sprinkle of feta over the stuffing mixture

Fill the squash the rest of the way with more of the vegetable rice mixture and top with more feta

Repeat the stuffing process with the rest of the squash halves

Put squash back in the 350°F oven for 20 - 25 minutes until filling is heated through

While the squash cooks toast the pistachios in a skillet over medium low heat until fragrant and starting to brown; about 5-7 minutes

Once squash is done cooking top with toasted pistachios and serve