Kitchen > Grains > Butternut Squash with Barley Stuffing

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    Butternut Squash with Barley Stuffing

    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.

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