Millet-Stuffed Acorn Squash | Clean Plates

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more as needed
• 3 small acorn squash, halved lengthwise and seeded
• Fine sea salt to taste
• Freshly ground black pepper to taste
• 4 medium-size shallots, cut into 1/2-inch/1.25 cm dice
• 8 ounces/225 g fresh shiitake mushrooms, stemmed and sliced thinly
• 1 tablespoon chopped fresh sage
• 6 cups/85 g spinach leaves
• 4 cups/450 g cooked millet
• 1/3 cup/45 g unsweetened and unsulfured raisins or dried currants
• 2 large organic, pasture-raised, or antibiotic-free eggs, lightly beaten