Barley, Turkey and Butternut Squash Casserole

This is a recipe from the American Institute for Cancer Research, a great way to use up your left over turkey. Barley is rich in protein, potassium, calcium, iron and B vitamins; Squash is rich in beta-carotene. www.aicr.com

Barley, Turkey and Butternut Squash Casserole

cooking oil spray

2 small butternut squash, halved

2 tsps. 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 barley

1/2 lb. turkey breast, cubed or diced

1/2 cup crumbled feta cheese

Preheat oven to 350 degrees. Coat a 4-qt. baking dish with cooking spray.

In a large pot of rapidly boiling water, boil squash halves 5 minutes or until almost tender. Drain squash and set on a large cutting board to cool until easy 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. 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, 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.

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