Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Serve with garlicky broccoli: Toss 4 cups broccoli florets with 3 minced garlic cloves and 2 teaspoons olive oil. Spread evenly on a baking sheet; roast at 400 degrees for 12 minutes.

This Story Originally Appeared On cookinglight.com

Gallery

Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary

hands-on:
1 hr 5 mins
total:
1 hr 5 mins
Yield:
Serves 4 (serving size: about 1 1/4 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

    Advertisement
  • Place squash on a jelly-roll pan coated with cooking spray. Bake at 425° for 25 minutes.

  • Bring stock and 1 cup water to a simmer in a saucepan. Keep warm.

  • Heat a large saucepan over medium-high heat. Add oil to pan. Add onion, salt, and pepper; cook 4 minutes. Add barley and garlic; cook 2 minutes. Stir in 1/2 cup stock mixture; cook 4 minutes, stirring frequently. Reduce heat to medium-low. Reserve 1/4 cup stock. Add remaining stock, 1/2 cup at a time, stirring frequently until each portion is absorbed. Remove from heat. Stir in reserved 1/4 cup stock and 1 ounce cheese. Fold in squash. Sprinkle with remaining cheese and sage.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

Nutrition Facts

421 calories; fat 6.2g; saturated fat 2.3g; mono fat 2.6g; poly fat 0.8g; protein 17g; carbohydrates 79g; fiber 15g; cholesterol 8mg; iron 4mg; sodium 438mg; calcium 263mg.
Advertisement