Millet-Stuffed Acorn Squash
Millet-Stuffed Acorn Squash | Clean Plates This recipe is from The Clean Plates Cookbook ($9.97) by Jared Koch with Jill Silverman Hough.
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Cooking tools:
- Oven
- Baking sheet
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Whisk
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
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