Directions:
- Preheat oven to 350°.
- Cut each squash in half lengthwise, and discard seeds and membranes. Place squash, cut sides down, on a baking sheet, and bake at 350° 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 350° for 15 minutes. Sprinkle evenly with cheese; bake an additional 5 minutes or until cheese melts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 278.86 Kcal (1168 kJ) | ||
| Calories from fat | 43.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.8g | 7% | |
|---|---|---|---|
| Cholesterol | 2.36mg | 1% | |
| Sodium | 347.42mg | 14% | |
| Potassium | 1037.63mg | 22% | |
| Total Carbs | 55.72g | 19% | |
| Sugars | 7.16g | 29% | |
| Dietary Fiber | 11.35g | 45% | |
| Protein | 7.5g | 15% | |
| Vitamin C | 98.7mg | 165% | |
| Vitamin A | 3.5mg | 115% | |
| Iron | 24mg | 134% | |
| Calcium | 162.4mg | 16% | |
| Amount Per 100 g | |||
| Calories | 80.53 Kcal (337 kJ) | ||
| Calories from fat | 12.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.39g | 7% | |
|---|---|---|---|
| Cholesterol | 0.68mg | 1% | |
| Sodium | 100.32mg | 14% | |
| Potassium | 299.64mg | 22% | |
| Total Carbs | 16.09g | 19% | |
| Sugars | 2.07g | 29% | |
| Dietary Fiber | 3.28g | 45% | |
| Protein | 2.17g | 15% | |
| Vitamin C | 28.5mg | 165% | |
| Vitamin A | 1mg | 115% | |
| Iron | 6.9mg | 134% | |
| Calcium | 46.9mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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