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Stuffed Squash with Herbed Cheese

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Make It

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  • Preheat oven 425 degrees F. Heat chicken stock. Add barley and simmer till tender (8-10 minutes). Scoop seeds from squash half and place cut sides up in microwave dish. Cover with plastic wrap and microwave 5 minutes or until tender.
  • Heat oil in large saucepan. Add chicken, onion, green pepper and saute 3 minutes. Add sage, salt & pepper, barley and stir to coat. Cook, stirring constantly until chicken is cooked through and mixture is well-combined.
  • Spoon barley mixture into each halved squash. Transfer stuffed squash into a foil lined baking dish and top with goat cheese. Bake 5-7 minutes until cheese is melted.


Recipe from Robin Miller, Quick & Easy Meals

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