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

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.
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.

No additional tips available.

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

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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.

Stuffed Squash with Herbed Goat Cheese

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