Stuffed Squash with Herbed Goat Cheese

Name: Stuffed Squash with Herbed Goat Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 kilograms acorn squash (about each), halved crosswise and seeded; 1 teaspoon dried sage; 4 Tbsps crumbled herbed goat cheese; 1 green bell pepper, seeded and diced; 473 milliliters reduced-sodium chicken broth; 118 milliliters chopped onion; 177 milliliters quick cooking barley; 4 servings Salt and pepper, optional; 454 grams boneless, skinless chicken breast, cut into small pieces; 2 teaspoons olive or vegetable oil

Stuffed Squash with Herbed Goat Cheese might be just the side dish you are searching for. This recipe serves 4. One portion of this dish contains approximately 36g of protein, 9g of fat, and Head to the store and pick up salt and pepper, sage, bell pepper, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Preheat oven to 425 degrees F.

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Oven

Heat the chicken stock in a small saucepan over medium-high heat.

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Chicken Stock

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Sauce Pan

Add the barley and simmer until tender, about 8 to 10 minutes.

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Barley

Scoop the seeds from each squash half and place, cut sides up, in a microwave-safe baking dish. Cover loosely with plastic wrap and microwave on high for 5 minutes, or until flesh is tender.

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Squash

Seeds

Wrap

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Plastic Wrap

Baking Pan

Microwave

Meanwhile, heat the oil in a large saucepan over medium heat.

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Cooking Oil

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Sauce Pan

Add chicken, onion, green pepper and saute 3 minutes.

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Green Pepper

Whole Chicken

Onion

Add sage, salt and pepper, to taste, and cooked barley and stir to coat. Cook, stirring constantly, until chicken is cooked through and mixture is well-combined.

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Salt And Pepper