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!
For a vegan version, simply omit the feta cheese!
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