Butternut Squash With Barley Stuffing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 (2 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Preheat oven to 350°.
2. 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.
3. 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.
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