Stuffed Squash with Herbed Goat Cheese

Show: Quick Fix Meals with Robin MillerEpisode: Chicken Little

Rated: 4 stars out of 5Rate itRead users' reviews (31)

RECIPE
COMMENTS & REVIEWS(31)

Cook Time:
20 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 20 min
Total:: 30 min

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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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Comments & Reviews

recipe Stuffed Squash with Herbed Goat Cheese
Kristy San Diego, CA 03-18-2009
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Don't skip the goat cheese
Rated: 5 stars out of 5

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.Read more
recipe Stuffed Squash with Herbed Goat Cheese
lorri Littleton, CO 10-23-2008
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YUM!
Rated: 5 stars out of 5

My family LOVES this reciepie and asks for it regularly...in fact my youngest son wanted it for his birthday... dinner...unfortunately his birthday is in April not acorn squash season!Read more
recipe Stuffed Squash with Herbed Goat Cheese
Sarah Fairless Hills, PA 07-10-2008
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What a find!
Rated: 5 stars out of 5

This is the first recipe I've tried from Robin Miller and, to be honest, I was skeptical that such a quick meal could be this... good. I used regular barley (not the quick-cooking variety called for on the show) and with very little effort had a delicious dinner that my guests used. When I make it next time I'll definately use some sausage in addition to the chicken.Read more
recipe Stuffed Squash with Herbed Goat Cheese
Amber Lincoln, NE 08-22-2007
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Yum!
Rated: 5 stars out of 5

This recipe was very easy to make and took no time at all. I was unsure of the barley but it was very good. Even my 2 year... old loved it!Read more
recipe Stuffed Squash with Herbed Goat Cheese
Sharon Riceville, TN 08-10-2007
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Loved it!
Rated: 4 stars out of 5

My family loved this dish! I used what was on hand, such as roasted red bell peppers, parmesan cheese, and white cheddar... cheese. Great flavor!Read more
recipe Stuffed Squash with Herbed Goat Cheese
Anonymous 03-26-2007
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Yummy
Rated: 4 stars out of 5

Very yummy and healthy. Pretty presentation for dinner guest.