Cooking spray
2 butternut squash (about 1.5 lbs. each), halved lengthwise and seeded
2 tsp. olive oil
1/2 lb. cooked or leftover turkey breast, cubed
1 green bell pepper, seeded and diced
1/2 cup minced onion
1 tsp. dried sage
Freshly ground black pepper, to taste
2 cups fat-free, reduced sodium chicken broth
3/4 cup quick cooking barley (see note)
1/2 cup crumbled feta cheese
Instructions
Preheat oven to 350 degrees. Coat 4-quart baking dish with cooking spray. In large pot of rapidly boiling water, boil squash halves 5 minutes. Drain. When cool enough to handle, scoop flesh from each half and dice . Set aside.
In large saucepan, heat oil over medium heat. Add turkey, green pepper, onion and diced squash; saute 3 minutes. Add sage and pepper and stir to coat. Add broth and bring to boil. Add barley; return to boil.
Reduce heat to low, cover and cook 10 minutes, until barley is tender and liquid is absorbed. Transfer mixture to prepared baking dish and top with feta cheese. Bake, uncovered, 30 minutes, until cheese is golden.
Note: Packages of quick cooking barley can be found in most supermarkets and health food stores.
Nutritional Information
Makes 6 servings.
Per serving: 305 calories, 8 g total fat (3 g saturated fat), 45 g carbohydrates, 18 g protein, 11 g dietary fiber, 366 mg sodium.
