Wheat Berry-Stuffed Winter Squash

Side Dishes, Side Dishes.

Wheat Berry-Stuffed Winter Squash


Quantity Ingredients
1 tbsp vegetable oil
1 1/2 cups finely chopped onion
1 cup uncooked wheat berries
1/2 tsp mustard seeds
1/4 cup chopped dry-roasted cashews
1 tbsp grated peeled fresh ginger
1 jalapeño pepper, seeded and minced
2 cups water
1/4 tsp salt
1 (14.5-ounce) can vegetable broth
2 tbsp minced fresh cilantro
1 tbsp fresh lemon juice
2 acorn squash (about 1 pound each)
1 tbsp maple syrup
1/8 tsp ground cinnamon
Cooking spray
Cilantro sprigs (optional)


  1. Preheat oven to 350°.
  2. Heat oil in a medium saucepan over medium-high heat. Add onion, wheat berries, and mustard seeds; sauté 3 minutes or until onion is tender.
  3. Add nuts, ginger, and jalapeño; sauté 1 minute.
  4. Add water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 2 hours or until tender.
  5. Stir in minced cilantro and juice. Remove from heat; keep warm.
  6. While wheat mixture cooks, prepare squash. Cut squash lengthwise in half; discard seeds.
  7. Combine syrup and cinnamon; brush over squash. Place squash halves, cut sides down, on a baking sheet coated with cooking spray.
  8. Bake at 350° for 40 minutes or until tender.
  9. Divide the wheat mixture evenly among squash halves.
  10. Garnish with cilantro sprigs, if desired.

Yield:  4 servings (serving size: 1 stuffed squash half)

CALORIES 319 (23% from fat); FAT 8.2g (sat 1.5g,mono 3.6g,poly 2.7g); IRON 2.5mg; CHOLESTEROL 0.0mg; CALCIUM 57mg; CARBOHYDRATE 51.3g; SODIUM 706mg; PROTEIN 8.6g; FIBER 9.3g

Source: find.myrecipes.com