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 black pepper, to taste
2 cups fat-free, reduced sodium chicken broth
3/4 cup quick-cooking barley
1/2 lb. cooked turkey 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 handle, scoop flesh from each half and dice. Set aside.
In a large saucepan, heat oil over medium heat. Add green pepper, onion and diced squash. Sauté 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, cover and cook 10 minutes, until barley is tender and liquid is absorbed. Mix in diced turkey. Transfer mixture to prepared baking dish and top with feta cheese. Bake, uncovered, 30 minutes, or until cheese is golden.