2 (1-pound) butternut squash
1 tablespoon vegetable oil
1 cup diced red bell pepper
1/2 cup thinly sliced green onions
1 (10 1/2-ounce) can low-salt chicken broth
1 1/2 teaspoons rubbed sage
3/4 cup uncooked pearl barley
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded part-skim Mozzarella cheese (2 ounces)
Preheat oven to 350º. Cut each squash in half lengthwise, and discard seeds and membranes. Place squash, cut sides down, on a baking sheet, and bake at 350º for 35 minutes or until tender. Cool to touch. Scoop out pulp, leaving a 1/4-inch shell. Mash pulp to measure 2 cups; set aside.
Heat oil in a large saucepan over medium heat until hot. Add bell pepper and onions; sauté 5 minutes. Add broth and sage; bring to a boil. Stir in barley; return to a boil. Cover, reduce heat, and simmer 15 minutes. Uncover; cook 10 minutes or until most of liquid is absorbed. Remove from heat; stir in mashed squash, parsley, salt, and pepper.
Divide mixture evenly among squash halves. Place on a baking sheet; bake at 350º for 15 minutes. Sprinkle evenly with cheese; bake an additional 5 minutes or until cheese melts.
Serves 4. Per serving: 311 calories, 13 grams protein, 56 grams carbohydrate, 10 grams dietary fiber and 7 grams fat.