Ingredients
- 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
Directions
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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By tkrym_7575980
Wisconsin
on February 01, 2010
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This recipe was so delicious, I will double next time for leftovers. I seasoned the inside of the squash with salt, pepper and a tiny bit of butter before putting it in the microwave for 10 minutes. I had leftover rotisserie chicken so I just shredded that and added it to the veggie mixture at the end to heat through. The goat cheese is a must!. Hubby loved it so much he wanted more.
By callarman04_125...
Clovis, 71
on January 13, 2010
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My four year old thought it was fantastic...she's the toughest critic around. My husband was also impressed.
By lawson.kristy_1...
San Diego, CA
on March 18, 2009
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My fiance and I really liked this. I did microwave the squash longer, for 10 mins but it was very cooked so that might have been too much. I think her 5 min estimate is for prepping ahead of time then you reheat in the microwave so that probably cooks it enough. I didn't prep anything early and it took me 2 hours to make! I'm novice though and a slow chopper.
I used extra peppers in different colors and that was delicious and pretty. Also added some parmesan when the goat cheese ran low for leftovers and that was yummy. I liked the filling by itself (with cheese! for lunch the next day.
Next time I think I will season the squash before stuffing, it was good with the filling but kind of bland after I had eaten the cheese layer.
Overall, great flavor combo and I loved the barley texture in there.
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