Butternut Squash with Barley Stuffing

By Lv2Cook

Ingredients

• 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)

Preparation

Step 1

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.