Ingredients Jump to Instructions ↓

  1. 2 cups reduced-sodium chicken broth

  2. 3/4 cup quick cooking barley

  3. 2 acorn squash (about 1 1/2 pounds each), halved crosswise and seeded

  4. 2 teaspoons olive or vegetable oil

  5. 1 pound boneless, skinless chicken breast , cut into small pieces

  6. 1/2 cup chopped onion

  7. 1 green bell pepper , seeded and diced

  8. 1 teaspoon dried sage Salt and pepper, optional

  9. 4 tablespoons crumbled herbed goat cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees F.

  2. Heat the chicken stock in a small saucepan over medium-high heat. Add the barley and simmer until tender, about 8 to 10 minutes.

  3. Scoop the seeds from each squash half and place, cut sides up, in a microwave-safe baking dish. Cover loosely with plastic wrap and microwave on high for 5 minutes, or until flesh is tender.

  4. Meanwhile, heat the oil in a large saucepan over medium heat. Add chicken, onion, green pepper and saute 3 minutes. Add sage, salt and pepper, to taste, and cooked barley and stir to coat. Cook, stirring constantly, until chicken is cooked through and mixture is well-combined.

  5. Spoon barley mixture into each halved squash. Transfer stuffed squash to a foil-lined baking sheet or a baking dish and top with goat cheese. Bake for 5 to 7 minutes, or until cheese is lightly browned.


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