Butternut Squash with Barley Stuffing (6 points)

[Guest guest]

Ooops, I forgot about the chicken broth. You can use water or vegetable stock

instead.

 

>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 "

> - - - - - - - - - - - - - - - - - - -

>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

 

¤º°`°º¤ø,¸¸,ø¤º°`°º¤ø,¸¸,

Barbara Zanzig, Kirkland, WA

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