Butternut Squash With Barley Stuffing

Cooking Light
4 servings


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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


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.

Created date

October 1997

Nutritional Information

Calories 296
Caloriesfromfat 21 %
Fat 7 g
Satfat 2.2 g
Monofat 1.7 g
Polyfat 2.1 g
Protein 10.2 g
Carbohydrate 52.5 g
Fiber 9 g
Cholesterol 8 mg
Iron 3.2 mg
Sodium 398 mg
Calcium 199 mg