Stuffed Squash with Herbed Goat Cheese
This makes a quick and easy side dish or main course. It's delicious, healthy, and tastes great."This is now a regular at our house - great recipe! When I don't have goats cheese on hand I just use some fetta." - SassySW
Yield: 4 Ready in 40 minutes
109 people trying soon
Verified by stevemur
|2 cupschicken broth; - reduced-sodium|
|1/2 cupbarley; - pearled|
|1/2 cupBrown rice|
|1/4 cup7-grain cereal|
|1/2 cuponion; - chopped|
|2 mediumacorn squash; (about 1 pound each), halved crosswise and seeded|
|8 ouncesChicken breast; - cooked|
|1 mediumbell pepper; - seeded and diced (red or green)|
|1 teaspoondried sage; - to taste|
|1/4 teaspoonSalt; - to taste|
|1 teaspoonPoultry Seasoning; - to taste|
|1/2 teaspoonBlack pepper; - to taste|
|4 tablespoonherbed goat cheese; - crumbled|
Stuffed Squash with Herbed Goat Cheese Preparation
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
We served this with a small salad followed by some sliced fresh peaches for dessert. The leftovers made a nice office-lunch the next day.
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