Millet-Stuffed Golden Squashes
Millet is an excellent grain to use for stuffing vegetables, since it cooks to a slightly adhesive quality. And using sweet, small orange squashes makes for a festive and filling entree.
Serves: 4 generously, or 8 smaller smaller servings
- 4 small winter squashes (carnival, golden acorn, delicata, or other)
- 2/3 cup raw millet
- 2 tablespoons extra-virgin olive oil
- 1 large red onion, finely chopped
- 2 cloves garlic, minced
- 1 medium red bell pepper, finely diced
- 1/3 cup fresh organic orange juice
- 1 teaspoon good-quality curry powder, or more, to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- Salt and freshly ground pepper to taste
- Wheat germ or sesame seeds for topping
- Paprika for topping
Bring the water to a simmer in a saucepan. Stir in the millet, then cover and simmer gently until the water is absorbed, about 35 to 40 minutes.
The squashes may be pre-baked in the oven or microwave. If using the oven, preheat it to 375 degrees.
Cut the squashes in half lengthwise. Place the halves in a baking dish, cut side up, with about 1/4 inch of water on the bottom, and cover. Bake in the oven for 30 to 45 minutes, depending on the type and size of squash used, until easily pierced with a knife but still nice and firm.
Allow the squashes to cool until cool enough to handle. Scoop out and discard the seeds and fibers. Scoop out the squash pulp, leaving a sturdy shell of about 1/2 inch all around. Chop the pulp finely and set aside.
Heat the oil in a large skillet. Add the onion, garlic, and bell pepper and sauté over medium heat until the onion is golden. Add the cooked millet, chopped squash pulp, orange juice, and seasonings. Stir together.
Stuff each squash half generously with the millet mixture. Top with wheat germ or sesame seeds and sprinkle each with a little paprika for color. Cover loosely with foil and bake for 25 minutes. Uncover and bake for 10 minutes longer, or until the topping begins to turn golden. Keep warm until serving.
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