Butternut Squash with Barley Stuffing (6 points)

[Guest guest]

We had this squash for dinner last night -- it was very good! My husband

doesn't like the standard butter-and-syrup or brown sugar squash preparation, so

I'm always on the lookout for alternatives. This is out of the Cooking Light

edition of Mastercook.

 

We used hulless barley from Bob's Red Mill instead of pearl barley. If I were

to make it again, I think I would use fresh herbs and maybe something other than

sage -- thyme, maybe.

 

* Exported from MasterCook *

 

Butternut Squash with Barley Stuffing

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Ing:Vegetables Oct '97

 

Amount Measure Ingredient -- Preparation Method

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

2 (1-pound) butternut squash

1 tablespoon vegetable oil

1 cup diced red bell pepper

1/2 cup thinly sliced green onions

1 (10 1/2-ounce) can low-salt 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 (2 ounces)

 

Preheat oven to 350º. Cut each squash in half lengthwise, and discard seeds and

membranes. Place squash, cut sides down, on a baking sheet, and bake at 350º 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.

 

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

onions; sauté 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; bake at 350º

for 15 minutes. Sprinkle evenly with cheese; bake an additional 5 minutes or

until cheese melts.

 

Source:

" Cooking Light, October 1997, p.101 "

Copyright:

" © Cooking Light "

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Per Serving (excluding unknown items): 311 Calories; 7g Fat (19.2% calories from

fat); 13g Protein; 56g Carbohydrate; 10g Dietary Fiber; 8mg Cholesterol; 368mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat.

 

NOTES : complexity: 6+4+13=23; 6 points

 

Nutr. Assoc. : 0 0 0 0 0 3403 0 0 0 0 921

 

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Barbara Zanzig, Kirkland, WA

hertz, http://www.isomedia.com/homes/hertz/