Cari's Millet Stuffed Acorn Squash
2 acorn squash cut in half and scooped out.
1 stalk celery
1 clove garlic
2 Cups chopped cremini mushrooms
2 tbsp sherry vinegar
2 Cups chopped kale
1/2 Cup toasted pecans
1/3 cup dried cranberries
1/4 chopped fresh sage
A few sprigs of fresh rosemary and thyme chopped
Salt and pepper
Preheat oven to 400
1. Cook squash: Drizzle olive oil and sprinkle salt and pepper on squash. Cook flesh side down for 20 min. Flip and roast for 10-20 more minutes until squash is tender.
2. Cook millet: add 1 cup millet and 2 cups water to pan and cover. Bring to a boil, then reduce heat and simmer for 15 minutes. Turn off heat, leave cover on and sit for 10 minutes.
3: Cook Vegetables and herbs: in skillet heat olive oil. Add onions, mushrooms, garlic, salt and pepper. Saute until mushrooms are tender. Add kale, herbs, and vinegar. When kale is wilted, add millet, pecans and cranberries. Season to taste, add a drizzle of olive oil if needed. Fill squash and eat!