Sunday, October 17, 2010

Stuffed Squash Recipe {Vegan}

It's Sunday! My favorite day of the week.  Sundays mean we get to sleep late, go to church and watch football...usually with lots of yummy foods and drink.  Today's drink choice:
I'm drinking my fruits and vegetables! We are in recovery mode from the wedding last night.
So today's football watching will be enjoyed in our sweats on the couch! But before I go off and enjoy my day, I did promise you a recipe...here is dinner a couple nights ago.  This is my favorite meal I have made in a very long time. 

I received these beauties in our Absolute Organics delivery last week and I finally got around to using it.
These are Carnival squash.  I had no idea what to expect so I just started peeling and cutting.  Lucky me, they are very similar to butternut squash, and I love butternut squash!


Stuffed Carnival Squash
1 large carnival squash (you could also use many other types of squash)
Olive oil
1 clove Garlic, minced
3/4 cup millet
3/4 cup lentils
1 tsp. Shoyu or soy sauce

Using a peeler, remove skin from outside of squash.  Slice in half lengthwise and scoop out the goopy insides.  (Yes goopy is a technical cooking term!)  Rub all over with a little olive oil and garlic.  Place in baking dish and bake at 400* for 30 minutes.  Check to make sure it is soft.
(I did flip mine half way through, but I'm not sure if you have to.)

Meanwhile, cook lentils and millet.  I cooked mine in my Tupperware rice cooker in the microwave.  I combined both in the dish with 2 1/2 cups water for 30 minutes.  If you do not have a rice cooker you could cook these on the stove top, bring water to a boil, stir in millet and lentils and bring to a boil.  Reduce heat and simmer 30 minutes or until soft.  You could probably also cook them in a covered casserole dish in the oven.  We put sun-dried tomatoes in ours while cooking, but if I did it again I would not add them. 

After millet and lentils are finished stir in shoyu sauce.  Scoop 1/2 cup to 1 cup millet and lentil mixture into each squash.  (You will probably have extra millet and lentils...This will be great for leftovers) Serve and enjoy.
Check back for new variations of this recipe.  It is a very simple recipe which brings out the natural flavor of the ingredients, but I think there will be lots of ways to spice it up!

We just found out the Bears game will not be on normal TV like we originally thought.  I'm pretty sure I just shed a tear.  Now we have to pack it up and go sit at a restaurant.  So much for the football snacks I just bought at the store and for the comfy afternoon on my couch.  I am very very sad at the thought of leaving the comfort of my own home.  Even more sad at the thought of not watching the Bears though!

Have a good Sunday!

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