Wheat Berry-Stuffed Winter Squash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Wheat berries are whole unprocessed wheat kernels. They require an extended period of cooking to tenderize the grain, so use that time to cook your squash. Ingredients:
1 tablespoon vegetable oil |
1 1/2 cups finely chopped onion |
1 cup uncooked wheat berries |
1/2 teaspoon mustard seeds |
1/4 cup chopped dry-roasted cashews |
1 tablespoon grated peeled fresh ginger |
1 jalapeño pepper, seeded and minced |
2 cups water |
1/4 teaspoon salt |
1 (14 1/2-ounce) can vegetable broth |
2 tablespoons minced fresh cilantro |
1 tablespoon fresh lemon juice |
2 acorn squash (about 1 pound each) |
1 tablespoon maple syrup |
1/8 teaspoon ground cinnamon |
cooking spray |
cilantro sprigs (optional) |
Directions:
1. Preheat oven to 350°.
2. Heat oil in a medium saucepan over medium-high heat. Add onion, wheat berries, and mustard seeds; sauté 3 minutes or until onion is tender. Add nuts, ginger, and jalapeño; sauté 1 minute. Add water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 2 hours or until tender. Stir in minced cilantro and juice. Remove from heat; keep warm.
3. While wheat mixture cooks, prepare squash. Cut squash lengthwise in half; discard seeds. Combine syrup and cinnamon; brush over squash. Place squash halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 350° for 40 minutes or until tender. Divide the wheat mixture evenly among squash halves. Garnish with cilantro sprigs, if desired.
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