Thursday, March 21st

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Millet and Quinoa-Stuffed Squash

( Fill it with Millet!)

Winter squash is a warming food ( and are ripe just as we’re going to need warming!), It is medicinal for people with digestive problems because of its exceptionally high complex carbohydrate content (aren’t you glad the Atkins craze is over!) and soft texture when cooked for easy digestibility.

Millet the most ancient grain is also nourishing to the stomach and spleen- especially in combination with winter squash. It also has the most iron of any grain. It is a cooling grain.


2 Tbsp millet

2 Tbsp quinoa (red, black or regular white)

A small winter squash- mine was just over 1 lb. Use pumpkin, buttercup, kabocha, acorn or turban; they have the best shape for stuffing.

2/3 cup water

½ tsp curry powder. I use Ethiopian Berber spice. You can get it at south china seas on granville island. It has warm spices like cinnamon and clove. If you don’t have it, use garam masala or any other curry powder you like.

½ tsp sea salt

1 tsp oil- expeller-pressed sunflower or extra virgin olive oil- or even coconut oil for sweetness.

½ onion, diced

1 tsp grated fresh ginger


  • Soak the grains (for better digestibility) in plenty of water for a few hours or overnight. Rinse and drain. (If you do this, cut the water down to ½ cup for the recipe) Alternately, wash the grains very well and drain.
  • If your squash does not sit upright, trim just a bit off of the bottom with your knife to make it a flatter surface.
  • Cut the top off of the squash, just like you would for carving a jack-o’lantern- and scoop out the seeds and guts with a spoon (reserve seeds for roasting!).
  • In a mixing bowl, put drained grains with all other ingredients except the water.
  • Using your fingers or a spoon, pour this mixture into the squash cavity.
  • Add water and replace the ‘lid’ of the squash
  • Place onto baking sheet or casserole dish and bake at 350F for 1 ½ hours to 1 ¾ hours- to check if it’s done, peek under the lid. If most of the water has absorbed, it’s done.
  • Let rest with the lid on for at least 5 minutes before serving.
  • When serving, be sure to scoop the squash flesh with the grains.
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