Barley is an excellent source of fiber, and in this slow-cooker recipe it's paired with nutrient-dense spinach and butternut squash. Topped with shredded Parmesan cheese, this side dish will be happy sharing a plate with whatever else you're serving. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a 3 1/2- or 4-quart slow cooker, stir together squash, spinach, onion, barley, broth, water, garlic and pepper.

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  • 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.

Tips

Tips: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

108 calories; 1.3 g total fat; 0.7 g saturated fat; 2 mg cholesterol; 224 mg sodium. 309 mg potassium; 20.7 g carbohydrates; 4.6 g fiber; 2 g sugar; 4.5 g protein; 8215 IU vitamin a iu; 14 mg vitamin c; 52 mcg folate; 98 mg calcium; 1 mg iron; 45 mg magnesium;