Acorn Squash with Barley and Goat Cheese
Acorn squash loaded with barley, kale, and onion then topped with goat cheese!
- 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