This vegetarian main is packed full of flavor!
Prep: 15 minutes
Cook: 55 minutes
Total: 1 hour 10 minutes
Servings: 4 as a moderate meal.
Ingredients For the Stuffed Squash:
For the Kale Pesto:
Roast the squash:
While the squash roasts, make the millet:
Make the kale pesto:
Stuff and bake the squash:
Eat the squash!:
Notes: This recipe takes a few steps, much of which can be done a day or two in advance: roasting the squash, making the pesto, cooking the millet, and making the stuffing. (If you already happen to have cooked millet on hand, you'll need 2 cups for this recipe.) I can imagine a lot of fun variations on this recipe, such as a late summer version made with quinoa, corn, poblanos, jack cheese, and cilantro pesto.
You can easily make this vegan by omitting all the cheeses and using firm tofu, grated on the large holes of a box mixer, in the filling. Nutritional values are based on one of four servings.
Calories: 471kcal | Carbohydrates: 52g | Protein: 21g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 34mg | Sodium: 318mg | Potassium: 1147mg | Fiber: 8g | Sugar: 7g | Vitamin A: 23855IU | Vitamin C: 84.7mg | Calcium: 412mg | Iron: 4.3mg
Recipe Compliments: Cheesy Millet-Stuffed Butternut Squash with Shiitakes, and Kale Pesto recipe by Alanna Taylor-Tobin of The Bojon Gourmet. Source: https://bojongourmet.com/vegetarian-stuffed-butternut-squash-millet-mushrooms-kale-pesto/.
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