Preheat oven to 400 degrees F (200 degrees C).
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.
Barley (1/2 cup)
on the stovetop according to directions on the package.
While the barley cooks, add
Onions (1/2 cup)
Poblano Pepper (1)
to a separate pan and sauté in
Coconut Oil Cooking Spray (as needed)
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.
Remove acorn squash from the oven, scrape out cooked flesh from the center of each quarter and add flesh to barley and veggie mixture.
Stir the cooked squash with the barley and veggie, then spoon the mixture back into squash quarters and top with
Goat Cheese (2 Tbsp)
Bake an additional 10 minutes.