First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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Adapted from foodnetwork.com
1 cup chicken or vegetable stock
1/2 cup quick cooking barley
1 Acorn Squash, halved & seeded
2 tsp. olive oil
1 cup canned chickpeas (garbanzos)
1/2 cup chopped Leek
1 cup chard stems, diced
1 tsp. dried sage
Salt and pepper
2 oz. herbed goat cheese, crumbled
Preheat oven to 425 degrees F. Heat chicken or veg stock in a small saucepan over medium-high heat. Add barley and simmer until tender, about 8 to 10 minutes. Place seeded squash, cut sides up, in a microwave-safe baking dish. Cover loosely with plastic wrap and microwave on high for 5 to 10 minutes, or until flesh is tender. Meanwhile, heat oil in a large saucepan over medium heat. Add leeks and chard stalks, sauté 3 minutes. Add chickpeas, sage and cooked barley, stir to coat. Season to taste with salt and pepper. Spoon barley mixture into each halved squash. Transfer stuffed squash to a foil-lined baking sheet or a baking dish and top with goat cheese. Bake for 5 to 7 minutes, or until cheese is lightly browned.