Submitted by: Courtney
Recipe by: In a Vegetarian Kitchen
Millet is an excellent grain to use for stuffing vegetables, since it cooks to a slightly adhesive quality. And using small orange squashes makes for a festive and filling entrée.
4 small winter squashes (carnival, golden acorn, delicata, or other)
2/3 cup raw millet
1 large red onion, chopped
2 cloves garlic, minced
1/2 medium red bell pepper, finely diced
2 tablespoons wheat germ, plus more for topping
1/3 cup orange juice, preferably fresh
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
Salt and freshly ground pepper to taste
Paprika for topping
The squashes may be pre-baked in the oven or microwave. If using the oven, preheat it to 375 degrees.
Cut the squashes in half lengthwise. Place the halves in a baking dish, cut side up, with about 1/4 inch of water on the bottom, and cover. Bake in the oven for 30 to 45 minutes, depending on the type and size of squash used, until easily pierced with a knife but still nice and firm. Or, microwave on HIGH, allowing 4 to 7 minutes each for each small squash used. Test occasionally to make sure they don’t get overdone.
Allow the squashes to cool somewhat. When cool enough to handle, scoop out and discard the seeds. Scoop out the squash pulp, leaving a sturdy shell of about 1/2 inch all around. Chop the pulp finely. Bring the water to a simmer in a saucepan. Stir in the millet, then cover and simmer gently until the water is absorbed, about 35 to 40 minutes.
Heat a large skillet. Add the onion, garlic, and bell pepper and sauté over medium heat until the onion is golden in water/broth. Add the cooked millet, wheat germ, orange juice, and seasonings. Stir together.
Stuff each squash half generously with the millet mixture. Top with extra wheat germ , and sprinkle each with a little paprika for color. Cover loosely with foil and bake for 25 minutes. Uncover and bake for another 15 minutes, or until the squashes are done to your liking. Serve at once.
Serves 4 generously
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