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!

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