Cooking with popular, trendy grains is one of my “things.” But I have to admit, there’s one that I’ve shied away from for years, and the reason why is silly: I didn’t know how to cook millet. Turns out this healthy, tasty, nutrient-packed grain is easier to make than you’d think–just boil and simmer for 20 minutes, then let steam for 5 before serving. It’s the perfect substitute for quinoa or brown rice in recipes like this stuffed acorn squash.
3 small acorn squash
1-½ cups cooked black beans
1 cup cooked millet or cooked quinoa
4 cups mushrooms (button, cremini or shitake), very finely chopped
1 clove garlic, minced
1 cup finely chopped parsley or cilantro
½ jalapeno, seeded and finely diced (use less for milder taste)
2 tsp cumin
¾ tsp sea salt
Ground pepper, to taste
2 Tbsp. avocado oil or extra virgin olive oil
2 Tbsp. apple cider vinegar
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
- Remove stems from squash, cut in half and remove seeds.
- Cut a thin slice of the skin from the outer edge of squash, perpendicular to cutting board, so it sits without wobbling. Place squash flesh side down on baking sheet and bake for 45 minutes or until tender. Let cool.
- To make filling, sauté mushrooms and garlic in ¼ cup water over medium-low heat for 5 minutes, until fully cooked. If needed, add additional water while cooking.
- In a large bowl, combine remaining ingredients. Stir in mushrooms and garlic
- Spoon filling into squash, pressing down mixture slightly.
- Bake squash for 20 minutes or until heated through.