Stuffed Squash with Herbed Goat Cheese

Total Time:
30 min
10 min
20 min

4 servings

  • 2 cups reduced-sodium chicken broth
  • 3/4 cup quick cooking barley
  • 2 acorn squash (about 1 1/2 pounds each), halved crosswise and seeded
  • 2 teaspoons olive or vegetable oil
  • 1 pound boneless, skinless chicken breast, cut into small pieces
  • 1/2 cup chopped onion
  • 1 green bell pepper, seeded and diced
  • 1 teaspoon dried sage
  • Salt and pepper, optional
  • 4 tablespoons crumbled herbed goat cheese
  • Preheat oven to 425 degrees F.

  • Heat the chicken stock in a small saucepan over medium-high heat. Add the barley and simmer until tender, about 8 to 10 minutes.

  • Scoop the seeds from each squash half and place, cut sides up, in a microwave-safe baking dish. Cover loosely with plastic wrap and microwave on high for 5 minutes, or until flesh is tender.

  • Meanwhile, heat the oil in a large saucepan over medium heat. Add chicken, onion, green pepper and saute 3 minutes. Add sage, salt and pepper, to taste, and cooked barley and stir to coat. Cook, stirring constantly, until chicken is cooked through and mixture is well-combined.

  • Spoon barley mixture into each halved squash. Transfer stuffed squash to a foil-lined baking sheet or a baking dish and top with goat cheese. Bake for 5 to 7 minutes, or until cheese is lightly browned.

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