1/2 cup (2 ounces) shredded part-skim mozzarella cheese
How to Make It
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.
My husband gave the first bite a "WoW" that doesn't happen often. This would be a great dish to serve company, just make sure you choose a squash with a good shape, mine were long and skinny, so I cut them in half to serve. I had to add more broth and cook the barley an additional 10 minutes and it was still a little undercooked.
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