Stuffed Acorn Squash
March 18, 2013
This delicious allergy-free stuffed acorn squash recipe with millet, spinach, cranberries, and hemp seeds is a delicious easy side dish for the holidays.
Allergy-Free Stuffed Acorn Squash
This delicious allergy-free stuffed acorn squash recipe with millet, spinach, cranberries, and hemp seeds is a delicious easy side dish for the holidays.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Ingredients
- 1/2 cup millet
- 1 1/2 cups water
- 2 small acorn squash, halved and seeded
- Celtic sea salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1/2 cup diced yellow onion
- 2 large cloves garlic, minced
- 1/4 cup dried cranberries
- 1 (6oz) bag baby spinach
- 1 tablespoon apple cider vinegar
- 1 teaspoon pure maple syrup
- 1/4 cup shelled hemp seeds toasted (see notes in directions)
- 4 heaping teaspoons fine gluten-free breadcrumbs
- 4 heaping teaspoons Earth Balance soy-free buttery spread (or olive oil)
Instructions
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Combine the millet and water in a small pot over medium-high heat. Bring to a boil, reduce the heat to medium-low, and simmer, covered, for 18 minutes, until the water is absorbed. Don’t stir the millet or it will become creamy. You want it to cook up like rice, and refraining from stirring will accomplish this.
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Meanwhile, spray the insides of the acorn squash halves with cooking spray or brush lightly with olive oil. Sprinkle with salt and pepper. Place face down on a large microwave-safe dish (I just use the microwave tray). Cover (I use a large mixing bowl—it’s okay if the squash halves have to overlap a bit) and cook for 16 minutes, or until the squash is tender.
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Meanwhile, heat the olive oil in a large heavy pan over medium heat. Add the onion and cook for 2 minutes, until tender. Add the garlic and cranberries and cook, stirring, for 1 minute. Add the spinach and cook, stirring often, until wilted, 2 minutes. Add the vinegar and sugar, stir, and season with salt and pepper. Cook, stirring, for 1 minute. Remove from the heat and stir in the hemp seeds.
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While the millet is cooking, preheat the broiler on high.
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Once the millet is cooked, fluff it lightly with a fork. Combine 1 cup of the millet with the spinach mixture and toss. Put the squash halves cut side up in a broiler-safe pan or on a rimmed baking tray. Divide the filling evenly among the squash halves, mounding it slightly. Top each squash half with 1 heaping teaspoon breadcrumbs and dot each with 1 heaping teaspoon buttery spread. Broil 8 inches from the heat source for 4 to 5 minutes, until browned.
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*Note: To toast hemp seeds, heat a small frying pan or skillet over medium heat. Add the hemp seeds and cook, stirring often, for 2 to 3 minutes, until golden and aromatic.
Recipe Notes
Recipe from Allergy-Free and Easy Cooking by Cybele Pascal, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group.
Photo credit: Chugrad McAndrews
Comments 8
Just ordered the cookbook online!! I can’t wait!!!!!! 🙂
GREAT! Can’t wait to hear what you think!
This sounds amazing. Whilst it is my daughter with the food allergies (and I am also ordering the cookbook!) I am about to try this recipe for my husband and me. People never believe me when I tell them allergy friendly food does not have to be bland and boring!!!!! THANKS!
Yes! Allergy-friendly food can taste AMAZING and Cybele’s book is a great example of this. Enjoy the book. There are so many great recipes in it 🙂
Please share with your readers that April 17th is now officially gluten free day, to raise awareness with even the non-allergy restricted community as well as to celebrate all the other gluten free eaters out there we can commiserate with!
Thankyou. Yes, I will.
I made this tonight for dinner. It totally rocks!
Yes! This recipe is DELICIOUS! SO happy you made it and enjoyed it 🙂