Wheat Berry Stuffed Winter Squash

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* Exported from MasterCook *

 

Wheat Berry-Stuffed Winter Squash

 

Recipe By :Bharti Kirchener

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon vegetable oil

1 1/2 cups onion -- finely chopped

1 cup wheat berries -- uncooked

1/2 teaspoon mustard seed

1/4 cup cashews, dry-roasted -- chopped

1 tablespoon fresh ginger -- peeled and grated

1 jalapeño pepper -- seeded and minced

2 cups water

1/4 teaspoon salt

1 14 1/2 ounce can vegetable broth

2 tablespoons fresh cilantro -- minced

1 tablespoon fresh lemon juice

2 1 pound acorn squash

1 tablespoon maple syrup

1/8 teaspoon ground cinnamon

cooking spray

cilantro sprigs -- optional

 

Preheat oven to 350ºF.

 

Heat oil in a medium saucepan over medium-high heat. Add onion, wheat berries,

and mustard seeds; sauté 3 minutes or until onion is

tender. Add nuts, ginger, and jalapeño; sauté 1 minute. Add water, salt, and

broth; bring to a boil. Cover; reduce heat, and

simmer 2 hours or until tender. Stir in minced cilantro and juice. Remove from

heat; keep warm.

 

While wheat mixture cooks. prepare squash. Cut squash lengthwise in half,

discard seeds. Combine syrup and cinnamon, brush over

squash. Place squash halves, cut sides down, on a baking sheet coated with

cooking spray. Bake at 350ºF for 40 minutes or until

tender. Divide the wheat mixture evenly among squash halves. Garnish with

cilantro sprigs, if desired. (serving size: 1 stuffed

squash half).

 

Calories 319 (23% from fat); Fat 8.2 gm. (sat. 1.5 gm., mono 3.6 gm., poly 2.7

gm.); Protein 8.6 gm.; Carb. 51.3 gm.; Fiber 9.3 gm.;

Cholesterol 0mg.; Iron 2.5 mg.; Sodium 706 mg.; Calcium 57 mg.

 

Source:

" January/February 2001 "

 

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NOTES : Wheat berries are whole unprocessed wheat kernels. They require

an extended period of cooking to tenderize the grain, so use that

time to cook your squash.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0