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Acorn Squash with Barley and Goat Cheese

7 INGREDIENTS • 9 STEPS • 40MINS

Acorn Squash with Barley and Goat Cheese

Recipe

5.0

1 rating
Acorn squash loaded with barley, kale, and onion then topped with goat cheese!
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Acorn squash loaded with barley, kale, and onion then topped with goat cheese!
author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/

40MINS

Total Time

$1.69

Cost Per Serving

Ingredients

Servings
2
us / metric
Acorn Squash
1
Acorn Squash
Barley
1/2 cup
Barley
Tuscan Kale
1 cup
Tuscan Kale, chopped
Onion
1/2 cup
Onion, chopped
Poblano Pepper
1
Poblano Pepper, finely chopped
Coconut Oil Cooking Spray
as needed
Coconut Oil Cooking Spray
Goat Cheese
2 Tbsp
Goat Cheese

Nutrition Per Serving

VIEW ALL
Calories
301
Fat
6.1 g
Protein
12.1 g
Carbs
52.6 g
Love This Recipe?
Add to plan
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Acorn Squash with Barley and Goat Cheese
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author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/

Cooking Instructions

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step 1
Preheat oven to 400 degrees F (200 degrees C).
step 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.
step 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.
step 3
Cook Barley (1/2 cup) on the stovetop according to directions on the package.
step 3 Cook Barley (1/2 cup) on the stovetop according to directions on the package.
step 4
While the barley cooks, add Onion (1/2 cup) and Poblano Pepper (1) to a separate pan and sauté in Coconut Oil Cooking Spray (as needed) until translucent.
step 4 While the barley cooks, add Onion (1/2 cup) and Poblano Pepper (1) to a separate pan and sauté in Coconut Oil Cooking Spray (as needed) until translucent.
step 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.
step 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.
step 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.
step 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.
step 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).
step 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).
step 8
Bake an additional 10 minutes.
step 9
Serve and enjoy!
step 9 Serve and enjoy!

Tags

Lunch
Healthy
Shellfish-Free
Dinner
Vegetarian
Quick & Easy
Side Dish
Vegetables
Winter
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