Preheat oven to 425 degrees F.

Heat the chicken stock in a small saucepan over medium-high heat. Add the barley, rice, and 7-grain and simmer, covered, until tender, about 20-30 minutes.

Scoop the seeds from each squash half and place, cut sides up, in a microwave-safe baking dish. Cover loosely with plastic wrap and microwave on high for 5 minutes, or until flesh is tender.

Meanwhile, heat the oil in a large saucepan over medium heat. Add chicken, onion, green pepper and saute 3 minutes. Add sage, poultry spice, salt and pepper, and the cooked barley/rice/grain and stir to coat. Cook, stirring constantly, until chicken is cooked through and mixture is well-combined.

You can also do this in a rice cooker if you have one available. Add all the stuffing ingredients to the rice cooker, set it and forget it. In about 20 minutes it should be ready to fill the cooked squash.

Spoon grains/chicken mixture into each halved squash. Transfer stuffed squash to a foil-lined baking sheet or a baking dish and top with a few dabs of goat cheese. Bake for 5 to 7 minutes, or until cheese is lightly browned.

Serve 1/2 squash as a main course or cut each squash in half to make small side serving.

Adapted from recipe by Robin Miller

Each (1/2 squash, 400g) serving contains an estimated:

Cals: 280. FatCals: 39, TotFat: 4g

SatFat: 2g, PolyFat: 1g, MonoFat: 1g

Chol: 33mg, Na: 494mg, K: 998mg

TotCarbs: 45g, Fiber: 8g, Sugars: 2g

NetCarbs: 37g, Protein: 18g