Recipe Image
Servings:
2
Acorn Squash with Barley and Goat Cheese
Acorn squash loaded with barley, kale, and onion then topped with goat cheese!
Total Time
40min
5.0
1 Rating
Author: Lemons and Basil
Servings:
2
Ingredients
•
1
Acorn Squash
•
1/2
cup
Barley
•
1
cup
Tuscan Kale
, chopped
•
1/2
cup
Onions
, chopped
•
1
Poblano Pepper
, finely chopped
•
as needed
Coconut Oil Cooking Spray
•
2
Tbsp
Goat Cheese
Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C).
2.
Cut the
Acorn Squash (1)
into quarters then use a knife to slice cross pattern cuts into flesh and bake for approximately 20 to 25 minutes or until flesh is tender.
3.
Cook
Barley (1/2 cup)
on the stovetop according to directions on the package.
4.
While the barley cooks, add
Onions (1/2 cup)
and
Poblano Pepper (1)
to a separate pan and sauté in
Coconut Oil Cooking Spray (as needed)
until translucent.
5.
Add
Tuscan Kale (1 cup)
to the pan and cook until tender/crispy. Remove kale, peppers, and onions from the pan, add to a small bowl and combine with cooked barley.
6.
Remove acorn squash from the oven, scrape out cooked flesh from the center of each quarter and add flesh to barley and veggie mixture.
7.
Stir the cooked squash with the barley and veggie, then spoon the mixture back into squash quarters and top with
Goat Cheese (2 Tbsp)
.
8.
Bake an additional 10 minutes.
9.
Serve and enjoy!
Nutrition Per Serving
CALORIES
301
FAT
6.1 g
PROTEIN
12.1 g
CARBS
52.6 g
