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

Stuffed Butternut Squash with Crunch Bites

When I roasted a butternut squash the other day I left the base intact as a shell to stuff at a later date. I love to make food ahead and find ways to make each meal different.

You may wonder what I did with the other portion of the squash.  I promise you it did NOT go to waste! I sliced the "neck" off the butternut squash base and removed the hard outer shell. I cut the neck into one-inch rounds, added to non-stick aluminum foil, sprayed with some olive oil (salt and pepper to taste) and baked at 350 for about 30 minutes.

For lunch today I diced 1 cup of vegetables (leeks, garlic, and asparagus) and sauteed them in olive oil and 1/2 cup of low sodium vegetable broth. Just before the liquid fully absorbed, I added 1 cup of cooked quinoa and 1/2 cup cooked black eyed peas. I stirred to combine and then added to my squash bowl. I made two, one for my husband and one for me.

In a small container we had 1/2 cup of Crunch Bites Honey Mustard Almonds to add to the dish after we warmed it. The addition of the Crunch Bites was amazing! It added flavor and texture that made the meal!

Ingredients:

• Prepared ahead of time: quinoa, butternut squash, black eyed peas (any bean will do)
• 1 cup of diced vegetables of your choosing
• 1/2 cup low sodium vegetable broth
• 1/2 cup Honey Mustard Crunch Bites