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 3
Cook
Barley (1/2 cup)
on the stovetop according to directions on the package.
Step 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.
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 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.
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