Butternut Squash With Barley Stuffing

Ingredients

  • 2 (1-pound) butternut squash
  • 1 cup diced red bell pepper
  • ½ cup thinly sliced green onions
  • 1 tablespoon vegetable oil
  • ¾ cup uncooked pearl barley
  • 1 cup diced red bell pepper
  • 1 (10 1/2-ounce) can low-salt chicken broth
  • + 15 more ingredients
    • ½ cup thinly sliced green onions
    • 1 ½ teaspoons rubbed sage
    • 2 (1-pound) butternut squash
    • 1/8 teaspoon pepper
    • 1/8 teaspoon pepper
    • ½ cup (2 ounces) shredded part-skim mozzarella cheese
    • 1 (10 1/2-ounce) can low-salt chicken broth
    • ¾ cup uncooked pearl barley
    • ½ cup (2 ounces) shredded part-skim mozzarella cheese
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons chopped fresh parsley
    • 1 ½ teaspoons rubbed sage
    • ½ teaspoon salt
    • ½ teaspoon salt
    • 1 tablespoon vegetable oil

Preheat oven to 350°.Cut each squash in half lengthwise, and discard seeds and membranes. Place squash, cut sides down, on a baking sheet, and bake at 350° 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...

View full recipe at My Recipes

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