Six Succulent Squash #6: Millet-Stuffed Acorn Squash with Rice and Spicy Thai Red Curry

A. Gillert, photo

The last of the series of squash dishes: A flavorful green acorn variety stuffed with an Asian influenced millet mixture.  It makes a perfect starter for a 'rice bowl' meal of steamed grain with a prepared Thai soup of eggplant, bamboo shoots, pineapple, baby corn, red pepper, coconut milk, and curry.

Millet-Stuffed Acorn Squash with Rice and Spicy Thai Red Curry 

You'll need: acorn squash, lemon juice, millet, miso, chives. ginger root, garlic, coconut butter, ground flax seeds, rice, teff, Asian 5 spice powder, black and white sesame seeds, Thai Red Curry Soup
The Squash: Cut acorn squash in half, remove seeds and strings.  Splash with fresh lemon juice and stuff with Millet-Miso mixture. Steam until squash is fork-tender.  Before serving, pour 1 T. red curry soup over each squash and cover with black and white sesame seeds.
Millet-Miso Mixture:  Blend 1 T. coconut butter, and 1 T. light miso with 1 T. ground flax seed, 1 T. sesame seed paste. Add chopped chives, ginger root and garlic to taste. Stir in soaked millet and combine well.
The Rice: Steam 3/4 C. brown rice, adding 1/4 C. teff seeds during the last 10 minutes of cooking.  Place 2 T. coconut butter, 1 T. light miso, and 1/4 t. Asian 5 Spice Powder in a serving bowl. Stir in cooked rice and teff mixture.
The Soup:  This lovely Spicy Thai Red Curry Soup, a flavorful topping for the grains, is found in the Asian Food section of a local grocery.