Women Cooking Recipes

2 butternut squash (about 1 ½ pounds each), halved lengthwise and seeded
2 teaspoons olive oil
½ pound smoked turkey, diced
½ cup minced yellow onion
1 green bell pepper, seeded and diced
1 teaspoon dried sage
¼ teaspoon ground black pepper
2 cups reduced-sodium chicken broth
¾ cup quick-cooking barley
1/3 cup sweetened dried cranberries
4 tablespoons crumbled feta cheese

Preheat oven to 350Ëš F.

Boil squash halves in rapidly boiling water for 15 minutes. Drain and, when cool enough to handle, scoop the flesh from each half, leaving about ½ inch of flesh with the skin. Chop the scooped flesh into small dice and set aside. Place the squash shells upside down on a baking sheet. Set aside.

Heat oil in a large saucepan over medium heat. Add turkey, onion, green pepper and squash, and sauté 3 minutes. Add sage and black pepper and stir to coat. Add broth and bring to a boil. Add barley and return to a boil. Reduce heat to low, cover and cook 10 minutes, or until barley is tender and liquid is absorbed. Stir in cranberries.

Spoon barley mixture into each halved squash, then transfer to a foil-lined baking sheet. Top with feta cheese. Bake 30 minutes, until cheese is golden. Serve immediately.

Makes 4 serving.

Nutrition Score (1 stuffed squash half):
Calories: 350
Fat: 17% (7g; 3g saturated)
Carbohydrate: 62% (54g)
Protein: 21% (18g)
Fiber: 13g
Calcium: 168mg
Iron: 3mg
Sodium: 1,130mg