Barley Squash Gratin
1 - 2 lb butternut squash, peeled, halved, seeded, and cubed (about 5 cups)
1 - 10 oz package frozen chopped spinach, thawed and well drained
1 medium onion, cut into wedges
1 cup regular barley (not quick cooking)
1 - 14 oz can vegetable broth
1/2 cup water
3 cloves garlic, minced
1/4 tsp ground black pepper
1/2 cup shredded Parmesan cheese (2 oz)
In a 3 1/2 or 4 quart slow cooker, stir together squash, spinach, onion,
barley, broth, the water, garlic, and pepper.
Cover and cook on low heat setting for 6 to 7 hours or on high heat
setting for 3 to 3 1/2 hours.
If possible, remove ceramic liner from cooker or turn off cooker.
Sprinkle squash mixture with Parmesan cheese. Let stand, covered, for 10
minutes before serving.
Makes: 12 servings
Nutrition Facts Per Serving: 108 cal., 1 g total fat (1 g sat. fat), 2
mg chol., 224 mg sodium, 21 g carb., 5 g fiber, 2 g sugars, 5 g pro.
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