Ingredients

Canola oil spray
2 teaspoons olive oil
1 medium green bell pepper, seeded and diced
1/2 cup minced onion
1/2 cup pearl barley, rinsed and drained
1 teaspoon dried sage
Freshly ground black pepper
15-ounce can fat-free, reduced-sodium chicken broth
1 cup (about 1/2 pound) cubed, cooked or leftover turkey breast
2 medium butternut squash (about 1 1/2 pounds each), halved lengthwise, peeled, seeded, and cut into 1/2-inch cubes
1/2 cup crumbled feta cheese

Directions

Coat a 4-quart baking dish with canola oil spray.

In a large saucepan, heat the olive oil over medium-high heat. Add the bell pepper and onion. Saute for 2 minutes. Add the barley, sage and black pepper and stir to combine well. Add the broth and bring to a boil. Reduce the heat to low and simmer, covered, for 45 minutes. Add the turkey and squash and continue to simmer for 15 minutes more or until all the broth is absorbed and the squash is tender. If the mixture seems too dry, add an additional 1/4 cup of broth or water.

Preheat the oven to 350 F.

Transfer the mixture to the prepared baking dish and top with the cheese. Bake, uncovered, for about 30 minutes, until the cheese is golden. Makes 4 servings.

Nutrition information per serving: 369 cal., 8 g. total fat (4 g. saturated), 52 g. carbo., 26 g. pro., 13 g. dietary fiber, 534 mg. sodium.