Barley-Squash Gratin

Barley-Squash Gratin

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From: Diabetic Living Magazine

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.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 2 pounds butternut squash, peeled, halved, seeded and cubed (about 5 cups)
  • 1 (10 ounce) package frozen chopped spinach, thawed and well drained
  • 1 medium onion, cut into wedges
  • 1 cup regular barley (not quick-cooking)
  • 1 (14 ounce) can vegetable broth
  • ½ cup water
  • 3 cloves garlic, minced
  • ¼ teaspoon ground black pepper
  • ½ cup shredded Parmesan cheese (2 ounces)


  • Prep

  • Ready In

  1. In a 3½- or 4-quart slow cooker, stir together squash, spinach, onion, barley, broth, water, garlic and pepper.
  2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3½ hours.
  3. 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: 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 information

  • Serving size: ⅔ cup
  • Per serving: 108 calories; 1 g fat(1 g sat); 5 g fiber; 21 g carbohydrates; 5 g protein; 52 mcg folate; 2 mg cholesterol; 2 g sugars; 8,215 IU vitamin A; 14 mg vitamin C; 98 mg calcium; 1 mg iron; 224 mg sodium; 309 mg potassium
  • Nutrition Bonus: Vitamin A (164% daily value), Vitamin C (23% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 vegetable

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