Ancient Grains Stuffed Squash

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!


Use any hard shell squash as a base

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


  • 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 


  • 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

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