Millet and Spinach Stuffed Squash is a hearty and nutritious meal that combines the nutty flavor of millet with the vibrant taste of spinach, all nestled in sweet roasted squash. This dish is perfect for a cozy dinner and can easily be made ahead for a stress-free meal. Let’s dive into this delicious recipe!

Ingredients:

• 1 cup pearl millet
• 2 cups vegetable broth (or water)
• 2 medium acorn squashes (or any other winter squash)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups fresh spinach, chopped
• 1/4 cup dried cranberries
• 1/4 cup chopped nuts (such as walnuts or pecans)
• 1/4 cup grated Parmesan cheese (optional)
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1/2 teaspoon ground nutmeg

Instructions:

1. Prepare the Squash:
   • Preheat your oven to 400°F (200°C).
   • Cut each squash in half lengthwise and scoop out the seeds.
   • Brush the inside of the squash halves with olive oil and season with salt and pepper.
   • Place the squash halves cut side down on a baking sheet and roast for 30-40 minutes, or until tender when pierced with a fork. Remove from the oven and set aside.
2. Cook the Millet:
   • Rinse the pearl millet under cold water to remove any dust or impurities.
   • In a medium saucepan, bring the vegetable broth (or water) to a boil.
   • Add the rinsed millet, reduce the heat to low, cover, and simmer for 15-20 minutes until the millet is tender and the liquid is absorbed.
   • Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
3. Prepare the Filling:
   • In a large skillet, heat a tablespoon of olive oil over medium heat.
   • Add the chopped onion and cook until translucent, about 5 minutes.
   • Add the minced garlic and cook for another 1-2 minutes, until fragrant.
   • Stir in the chopped spinach and cook until wilted, about 3-4 minutes.
   • Add the cooked millet, dried cranberries, chopped nuts, grated Parmesan cheese (if using), dried thyme, dried sage, and ground nutmeg to the skillet. Stir to combine.
   • Season with salt and pepper to taste.
4. Stuff the Squash:
   • Turn the roasted squash halves cut side up and spoon the millet and spinach mixture into each half, packing it gently.
   • Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until heated through and the tops are slightly golden.
5. Serve:
   • Garnish with additional chopped nuts and fresh herbs if desired.
   • Serve warm as a main course or a hearty side dish.

Tips and Variations:

• Different Millets: Substitute pearl millet with other types like foxtail or proso millet for varied textures and flavors.
• Cheese Options: Use feta or goat cheese instead of Parmesan for a different flavor profile.
• Protein Boost: Add cooked quinoa or chickpeas to the filling for extra protein.
• Sweetness: Drizzle a little honey or maple syrup over the stuffed squash before serving for a touch of sweetness.
• Herb Variations: Experiment with fresh herbs like parsley, basil, or rosemary for a unique twist.

Enjoy this Millet and Spinach Stuffed Squash as a wholesome and flavorful dish that’s perfect for any occasion. Its delightful combination of textures and flavors will make it a favorite in your recipe collection. Happy cooking!