How To Make Millet-Stuffed Acorn Squash Recipe
A flavorful and hearty dish made with millet and stuffed into roasted acorn squash halves.
Serves:
Ingredients
- 2 acorn squash, halved and seeded
- 1 cup millet
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley
Instructions
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Preheat oven to 375°F.
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Place squash halves cut side down on a baking sheet and roast for 30 minutes.
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In a saucepan, bring millet and vegetable broth to a boil, then reduce heat to low and simmer for 20 minutes.
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In a skillet, heat olive oil over medium heat. Add onion and garlic and sauté until softened.
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Add walnuts, cranberries, salt, and pepper to the skillet and cook for 2-3 minutes.
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Combine millet and skillet mixture in a bowl and stir well.
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Flip the squash halves over and stuff with millet mixture.
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Bake for an additional 20-30 minutes, until the squash is fork-tender.
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Garnish with chopped parsley before serving.
Nutrition
- Calories : 433kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 683mg
- Total Carbohydrates : 74g
- Dietary Fiber : 10g
- Sugar : 20g
- Protein : 10g
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