Stuffed Squash with Herbed Goat Cheese Recipe

Name: Stuffed Squash with Herbed Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Preheat oven to 425 degrees F.
2
Heat the chicken stock in a small saucepan over medium-high heat.
3
Add the barley and simmer until tender, about 8 to 10 minutes.
4
Scoop the seeds from each squash half and place, cut sides up, in a microwave-safe baking dish.
5
Cover loosely with plastic wrap and microwave on high for 5 minutes, or until flesh is tender.
6
Meanwhile, heat the oil in a large saucepan over medium heat.
7
Add chicken, onion, green pepper and saute 3 minutes.
8
Add sage, salt and pepper, to taste, and cooked barley and stir to coat.
9
Cook, stirring constantly, until chicken is cooked through and mixture is well-combined.
10
Spoon barley mixture into each halved squash.
11
Transfer stuffed squash to a foil-lined baking sheet or a baking dish and top with goat cheese.
12
Bake for 5 to 7 minutes, or until cheese is lightly browned.

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Stuffed Squash with Herbed Goat Cheese falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Squash with Herbed Goat Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions