stuffed squash

[Guest guest]

I know this probably isn't 'quick' but thought I'd send it anyway...

 

Jo

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Millet-Stuffed Golden Squash

 

serves four:

 

4 small organic winter squashes such as carnival, golden acorn or deli cata

1 3/4 c. water

2/3 c. raw millet

1 1/2 T. olive oil

1 large organic onion, chopped

2 cloves organic garlic, minced

1/2 med. organic red bell pepper, finely diced

2 T. wheat germ

1/4 c. grated fresh Parmesan cheese or soy Parmesan

1/3 c. fresh organic orange juice

1 tsp. groun cumin

1/2 tsp ground turmeric

salt and freshly ground pepper to tasts

extra wheat germ for topping.

 

boil water, stire in millet and cover and simmer gently until the water

is absorbed, about 35 to 40 min. the grains will burst when done.

 

prebake squashes in an overn or microwave. oven: 375, cut squashed in

half lengthwise, place halves in baking dish cut side up with about 1/4

inch of water on bottom and cover. bake for 30-45 min. microwave: on

high, allowing 4 - 7 minutes for each small squash. test occasionally

to make sure they don't overcook

 

allow the squashes to cool enough to handle, then scoop out and discard

the seeds. scoop out the squash pulp, leaving a sturdy shell about 1/2

inch thick. finely chop the pulp

 

heat oli in large skillet. add onion, garlic, and bell pepper and saute

over med heat until the onion is golden. add cooked millet, wheat germ,

parmesan, orange juice and seasonings. cook stirring together for five minutes.

 

stuff each squash half generously with the millet mixture. top with

extra wheat germ and grated cheese, then sprinkle each with a little

paprika. cover loosely with foil and bake for 25 minutes. uncover and

bake for another 15 minutes or until done to your liking.

 

calories 343, total fat 9 g., sat. fat. 2 g., chol. 4 mmg, protein 12 g,

carb 57 g., sodium 110 mg., fiber 9 mg.