Butternut squash, barley and turkey casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
olive oil spray2 tsp. olive oil1 medium, diced, yellow or green bell pepper1/2 large, minced, onion1/2 cup pearl barley, rinsed and drained1 tsp. dried sageground black pepper1-15 oz. can fat free chicken broth1/2 lb. cooked turkey breast2 medium, 1/2-in. cubed butternut squash1/2 cup feta cheese
Coat a 4-qt baking dish with olive oil spray.
heat olive oil in a large sauce pan over med-hi heat.
Add bell pepper and onion and sautee for 2 minutes.
Add the barley, sage and black pepper and stir to combine.
Add the broth and bring to a boil.
Reduce heat to simmer, covered for 45 minutes.
Add cooked turkey breast and squash and simmer for 15 minutes longer or until the broth is absorbed and the butternut squash is tender. If it looks dry, add 1/4 c. water or broth.
Preheat the over to 350-degrees F.
Transfer the mixture to the prepared baking dish and top with feta cheese.
Bake for 30 minutes uncovered or until the cheese is golden.
Number of Servings: 4
Recipe submitted by SparkPeople user JMKERR.
heat olive oil in a large sauce pan over med-hi heat.
Add bell pepper and onion and sautee for 2 minutes.
Add the barley, sage and black pepper and stir to combine.
Add the broth and bring to a boil.
Reduce heat to simmer, covered for 45 minutes.
Add cooked turkey breast and squash and simmer for 15 minutes longer or until the broth is absorbed and the butternut squash is tender. If it looks dry, add 1/4 c. water or broth.
Preheat the over to 350-degrees F.
Transfer the mixture to the prepared baking dish and top with feta cheese.
Bake for 30 minutes uncovered or until the cheese is golden.
Number of Servings: 4
Recipe submitted by SparkPeople user JMKERR.
Nutritional Info Amount Per Serving
- Calories: 303.8
- Total Fat: 8.4 g
- Cholesterol: 41.1 mg
- Sodium: 1,260.0 mg
- Total Carbs: 42.7 g
- Dietary Fiber: 9.5 g
- Protein: 17.2 g
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