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Stuffed Squash with Herbed Goat Cheese Recipe

Stuffed Squash with Herbed Goat Cheese

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Average Rating:

Total Reviews: 26

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  • on November 17, 2012

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    Recently made this recipe but substituted Gimme Lean vegetarian sausage substitute for the chicken (found in the same section as tofu etc. and it was delicious! I otherwise made the recipe exactly as stated just cooked the crumbled "sausage" for a slightly shorter time than the chicken would have cooked. I also increased the cooking time of the squash by 5 additional minutes as my squash was still too firm after the 5 minutes.

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  • 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.

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  • 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.

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  • 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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  • on October 23, 2008

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    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!

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  • on July 10, 2008

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    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.

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  • on August 22, 2007

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    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!

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  • on August 10, 2007

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    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!

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  • on March 26, 2007

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    Very yummy and healthy. Pretty presentation for dinner guest.

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  • on March 09, 2007

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    The Stuffed Squash with Herbed Goat Cheese was my favorite of the three meals in this group. It tasted wonderful and was a great presentation serving it in the actual acorn squash. For this recipe, I made sure to use sea salt and fresh ground pepper over the halfed squash before filling it with the barley/chicken mixture. I also needed to microwave the squash for 10 minutes instead of the recommended 5
    minutes called for in the recipe, because the squash was still way too firm and you want to be able to spoon into it with the barley/chicken mixture for a blend of flavors once it's baked. To sum it up, it was kinda like
    a twist on the traditional stuffed pepper. Instead of beef it was chicken,
    instead of rice it was barley (a wonderful taste because I usually only see it used in soups and instead of green pepper it was acorn squash.

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