Stuffed Squash with Herbed Goat Cheese

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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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


  1. Preheat oven to 425 degrees F.
  2. Heat the chicken stock in a small saucepan over medium-high heat. Add the barley and simmer until tender, about 8 to 10 minutes.
  3. 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.
  4. 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.
  5. 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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