acorn squash stuffed with greek millet and lemon tahini dressing

It’s friday, which means tomorrow is the Zooma Cape Cod Half Marathon!!!

It has been a busy few weeks between work, multiple trips to Boston and a stuffy nose baby, I’ve managed to keep up with my training schedule.  Ok…I can’t lie!  I may have skipped a few runs here or there, but I picked up my race packet and I’m as ready as I’ll ever be and really excited!  Saturday’s weather forecast looks sunny and crisp…perfect weather for running!


Wish me luck!

I haven’t been inspired to cook much lately until I saw a beautiful acorn squash at the market.  I usually stuff acorn squash with quinoa pilaf, but had previously cooked a batch of millet so I thought I’d give it a whirl!

Yes, millet is the main ingredient in birdseed, but don’t let that stop you from turning it into a delicious dinner!  Millet is a prehistoric grain, a tiny bead-shaped grain similar to couscous.  It is gluten free and makes a great alternative for those with gluten sensitivities.  It has a high protein content and is a good source of phosphorous, magnesium and B vitamins.

Acorn Squash Stuffed with Greek Millet and Lemon Tahini Dressing

1 acorn squash

1 cup cooked millet

1 cup baby spinach, chopped

2 cloves garlic, minced

1/4 cup fresh parsley, chopped

1/4 cup pine nuts, toasted

1/4 cup feta cheese, crumbled

a few gluggs of extra virgin olive oil

For the dressing:

1/4 cup tahini

1/4 cup water

1 lemon, juiced

1 tablespoon extra virgin olive oil

1/4 teaspoon cumin

1/4 teaspoon paprika

sea salt and pepper

To prepare the squash:

-Preheat oven to 425 degrees.  Slice squash in half and scoop out seeds.  Place on a baking pan cut side up and drizzle with olive oil.  Pour a little water in pan to prevent burning.  Bake in oven for about an hour or until squash is tender.  Remove from oven.

To cook millet:

In a small sauce pan, boil 1 1/2 cups water and add 1/2 cup millet.  Reduce heat, cover and simmer for 25 minutes or until all liquid is absorbed.  Use a fork to fluff.

To prepare the filling:

Add olive oil to a skillet over medium heat and sauté garlic until fragrant.  Add spinach and parsley and saute until wilted.  In a large bowl, combine cooked millet, sautéed spinach mixture, feta and toasted pine nuts.

To prepare the dressing:

Mix all ingredients together in a blender or whisk in a small bowl.  Serve along side millet-stuffed acorn squash.

-Fill each squash with half of the mixture and pop back into the oven for 10 minutes or until warmed through.  Drizzle with lemon tahini dressing and enjoy!

acorn squash stuffed with greek millet pilaf and lemon tahini dressing ~gluten free, vegan option~

For a vegan version, simply omit the feta cheese!