Butternut Squash with Barley Stuffing

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* Exported from MasterCook *

 

Butternut Squash With Barley Stuffing

 

Recipe By : adapted from Cooking Light Magazine, October 1997

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables Sides

Rice & Grains

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 butternut squash

--1-pound each

1 tablespoon vegetable oil

1 cup diced red bell pepper

1/2 cup thinly sliced green onions

10 1/2 ounces imitation chicken broth

1 1/2 teaspoons rubbed sage

3/4 cup uncooked pearl barley

2 tablespoons chopped fresh parsley

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 cup shredded part skim mozzarella cheese

 

1. Preheat oven to 350 oF.

 

2. Cut each squash in half lengthwise, and discard seeds and membranes. Place

squash, cut sides down, on a baking sheet, and bake at 350 oF for 35 minutes or

until tender. Cool to touch. Scoop out pulp, leaving a 1/4-inch shell. Mash pulp

to measure 2 cups; set aside.

 

3. Heat oil in a large saucepan over medium heat until hot. Add bell pepper and

onions; saute 5 minutes. Add broth and sage; bring to a boil. Stir in barley;

return to a boil. Cover, reduce heat, and simmer 15 minutes. Uncover; cook 10

minutes or until most of liquid is absorbed. Remove from heat; stir in mashed

squash, parsley, salt, and pepper. Divide mixture evenly among squash halves.

Place on a baking sheet; bate at 350 oF for 15 minutes. Sprinkle evenly with

cheese; bake an additional 5 minutes or until cheese melts.

 

Yield: 4 servings.

 

CALORIES 296 (21% from fat); FAT 7g (sat 2.2g, mono 1.7g, poly 2.1g); PROTEIN

10.2g; CARB 52.5g; FIBER 9g; CHOL 8mg; IRON 3.2mg; SODIUM 398mg; CALCIUM 199mg.

 

WW- 5 points.

 

 

 

 

 

 

 

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