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 :)