|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|
|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|
|Cilantro sprigs (optional)|
- Preheat oven to 350°.
- 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.
- Add nuts, ginger, and jalapeño; sauté 1 minute.
- Add water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 2 hours or until tender.
- Stir in minced cilantro and juice. Remove from heat; keep warm.
- While wheat mixture cooks, prepare squash. Cut squash lengthwise in half; discard seeds.
- Combine syrup and cinnamon; brush over squash. Place squash halves, cut sides down, on a baking sheet coated with cooking spray.
- Bake at 350° for 40 minutes or until tender.
- Divide the wheat mixture evenly among squash halves.
- 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