2 small butternut squash
2 tsp olive oil
1 green bell pepper, seeded and diced
1/2 cup minced onion
1 tsp dried sage
Freshly ground pepper to taste
1 can chicken broth*
1/2 cup water
3/4 cup quick cooking barley
1/2 lb cooked turkey or chicken breast, cubed or diced
1/2 cup crumbled feta cheese
Preheat oven to 350 degrees. Coat a 4 quart baking dish with cooking spray. In a large pot of rapidly boiling water, boil squash halves 5 minutes or until not quite tender. Drain. When cool enough to touch, scoop flesh from each half and dice. Set aside.
In a large saucepan, heat oil over medium high heat. Add green pepper, onion and diced squash. Saute 3 minutes. Add sage and pepper and stir to coat. Add broth and bring to a boil. Add barley and return to boil. Reduce heat to low and simmer 10 minutes or until liquid is absorbed. Add chicken and put into casserole dish. Top with Feta. Bake 30 minutes uncovered until Feta is brown.
*I like Campbells broth best. Per 1/8 of dish: 275 calories, 5 grams fat, 10 grams fiber, 18 grams protein From American Institute for Cancer Research (aicr.org)