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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

15 mins
3 hrs 25 mins


Ingredient Checklist


Instructions Checklist
  • In a 3 1/2- or 4-quart slow cooker, stir together squash, spinach, onion, barley, broth, 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.


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; protein 4.5g 9% DV; carbohydrates 20.7g 7% DV; exchange other carbs 1.5; dietary fiber 4.6g 19% DV; sugars 2.4g; fat 1.3g 2% DV; saturated fat 0.7g 3% DV; cholesterol 2.4mg 1% DV; vitamin a iu 8214.5IU 164% DV; vitamin c 13.7mg 23% DV; folate 52.4mcg 13% DV; calcium 97.8mg 10% DV; iron 1.2mg 7% DV; magnesium 44.7mg 16% DV; potassium 309.5mg 9% DV; sodium 223.9mg 9% DV.