Preheat oven to 400 degrees F (200 degrees C).
Cut the Acorn Squash (1) into quarters, use knife to slice cross pattern cuts into flesh and bake for approximately 20 to 25 minutes or until flesh is tender.
Cook Barley (1/2 cup) on stovetop according to directions on package.
While the barley cooks, add Onion (1/2 cup) and Poblano Pepper (1) to a separate pan and sauté in Coconut Oil Cooking Spray (to taste) until translucent.
Add Tuscan Kale (1 cup) pan and cook until tender/crispy. Remove kale, peppers and onions from pan and add to small bowl and combine with cooked barley.
Remove acorn squash from oven, scrap 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 mixture back into squash quarters and top with Goat Cheese (2 tablespoon).
Bake an additional 10 minutes.