Ancient Grains Stuffed Squash

Author: Angka Jitu

Published: Kamis, 21 Mei 2020

I made a batch of millet and used some to stuff an acorn squash. This recipe is one I love, it is a blank canvas that can be customized to fit the needs of many eaters!

Variations:

Use any hard shell squash as a base

Use plant based protein, veggie burgers (crumbled), or ground meat

Ingredients:

• 2 acorn squash, halved lengthwise so they rest on their side in a baking dish


• 1/2 cup grated parmesan or mozarella cheese


• 4 tbsp ground sage


• 1 cup low sodium vegetable broth


• 2 cups ground protein (crumble vegan/veggie burgers, Beyond Meat crumbles, ground turkey, sirloin, or chicken)


• 1/2 cup raisins


• 1/2 cup diced onions,


• 4 cloves garlic minced 

Instructions:

• Carve squash to remove seeds (save for another recipe)


• Carve out additional squash, dice and add to the pan (below) to integrate into the filling and to make a deeper "bowl" for the filling


• Saute onions, garlic, and ground protein in just enough olive oil so nothing sticks to the pan


• Add millet (prepared makes the recipe come together faster), broth, sage, diced squash, and raisins and cook until all liquid is absorbed


• Add salt and pepper to taste to the base of the squash bowl


• Evenly divide cheese to base of squash bowl


• Add filling and bake (covered) at 350 for 30 - 60 minutes (until squash bowl is soft


• Serve with a salad or gluten free bread

Labels: Gluten Free, Plant Based Protein, Stuffed Squash, Vegan