Acorn Squash with Barley and Goat Cheese

Recipe

7 INGREDIENTS • 9 STEPS • 40MINS

Acorn Squash with Barley and Goat Cheese

5

1 rating

Acorn squash loaded with barley, kale, and onion then topped with goat cheese!

Acorn Squash with Barley and Goat Cheese

Save

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/

Acorn squash loaded with barley, kale, and onion then topped with goat cheese!

40MINS

Total Time

$1.69

Cost Per Serving

Ingredients

Servings

2

US / Metric

1

Acorn Squash

1/2 cup

1 cup

Tuscan Kale, chopped

1/2 cup

Onion, chopped

1

Poblano Pepper, finely chopped

as needed

Coconut Oil Cooking Spray

2 Tbsp

Goat Cheese

Nutrition Per Serving

VIEW ALL

Calories

301

Fat

6.1 g

Protein

12.1 g

Carbs

52.6 g

Acorn Squash with Barley and Goat Cheese

Save

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 InstructionsHide images

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!

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