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Acorn Squash with Barley and Goat Cheese

Acorn squash loaded with barley, kale, and onion then topped with goat cheese!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dinner
Cuisine: American
Servings: 2
Calories: 278kcal
Author: Kaylee Pauley


  • 1 Acorn squash
  • 1/2 cup Trader Joe 10 minute barley
  • 1-2 cups Tuscan kale chopped
  • 1/2 cup onion chopped
  • 1 poblano pepper finely chopped
  • 2 tbsp goat cheese


  • Preheat oven to 400 degrees.
  • Cut Acorn Squash into quarters, use knife to slice cross pattern cuts into flesh and bake for approximately 20-25 minutes or until flesh is tender.
  • Cook barley on stovetop according to directions on package.
  • While barley cooks, add onions and poblano pepper to separate pan and sauté in coconut cooking spray until translucent.
  • Add chopped kale to pan and cook until tender/crispy. Remove kale, peppers and onions from pan, 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, top with goat cheese and bake additional 10 minutes. Serve!


Serving: 1g | Calories: 278kcal | Carbohydrates: 59.5g | Protein: 8.9g | Fat: 5g | Saturated Fat: 2.8g | Polyunsaturated Fat: 0.1g | Cholesterol: 17mg | Sodium: 43.9mg | Fiber: 8.7g | Sugar: 12.3g