Herb Stuffed Acorn Squash

Looking for a gluten-free option for dinner tonight?  Simple and scrumptious, this meal is easy to prepare!  Millet, veggies, walnuts and Turkish apricots cozy up in this easy to cook combo.  Millet is an ancient grain high in phosphorus and magnesium, therefore helpful to bones and creating energy as well.  It’s got great fiber content and is quite satisfying.  Although time consuming, because the squash must bake for an hour, this meal is easy to prepare.  After getting it started, you’ll only have to put in about 10 minutes of work.  This recipe makes enough to fill 4 halves.

What you’ll need:

• 2 small/medium acorn squashes
• 2/3 cup millet (pre-cooked)
• 2 1/4 cup water (or vegetable broth if you don’t want to make your own broth)
• 2 tsp. veg. broth powder (if not using a pre-made broth already)
• 1/2 cup mixed frozen veggies (I used peas and carrots)
• 1/4 cup chopped walnuts
• 3 dried Turkish apricots, chopped

What to do:

1. Start by pre-heating the oven to 350 degrees.  Fill a large baking dish (or two smaller ones) with about 1/2 inch of water.
2. Cut each squash in half, scoop out seeds, and place cut side down in the water.  Bake for one hour.
3. In the meanwhile, cook the millet in the water and add the vegetable broth powder.  Bring to a boil then reduce to simmer and cover with the lid, leaving it angled and slightly open a bit.   Stir occasionally.  It may take between 30-40 minutes until soft and fluffy, with water absorbed but not too dry.
4. Add in frozen veggies, walnuts, and apricots.  Cover with lid and let sit until the squash is done cooking.
5. When squash is done, remove from oven and let cool about 5 minutes before moving to a plate.
6. Scoop in the filling evenly between the four halves.  Serve hot!