Hello Vegetarians and veggie-eaters! It’s officially cold outside and the day of smoothies and cooling food have wained their way into the season of warm foods and root vegetables.
This meal is affordable and filling so eat up because you can make quite a bit!
1 Carnival Squash
1 Cup Spinach
1 Portabello Mushroom
1/4 Cup Yellow Onion
1 clove Garlic
1 tbsp Olive Oil
2-3 tbsp Tamari
A pinch of Salt
A pinch of Pepper
1/2 Cup Millet
1/4 Cup Mozzarella
1/4 Cup Sharp Cheddar
1 tbsp Rosemary
Red leaf Lettuce
Add Dressing of Choice
Optional: 4 hours to 1 night before, soak millet in water with a pinch of salt. When ready to prepare the meal, strain millet through fine mesh strainer and set aside.
Preheat the oven to 350 degrees. Take your squash and cut it in half and scoop out the seeds. Take a spoonful of vegan butter and place it in the center of the squash. Placing the squash skin-side-down on a baking pan, sprinkle salt, pepper, and spike over the squash. Place in the oven for 45 minutes.
When timer goes off for the squash, turn off oven. Flip squash over, skin-side-up, and let it sit in the over until dinner is ready to be served. You’ll notice it looks like the moisture was taken out of the squash, turning it over spreads out the butter and brings some of the moisture back.
Take out a small pan and place one cup of water in it on high heat. Once water boils, add millet and turn down to medium/low heat and cover with a lid. When the millet has cooked completely (takes roughly 10-15 minutes), add in cheese, rosemary, salt, and pepper. Stir frequently and keep on low heat till cheese has melted completely.
Meanwhile, Prepare Salad.
About 10 to 15 minutes before squash is ready, take out a frying pan and pour olive oil in the pan. Cut up onion and mushrooms and place in the pan on medium/high heat for 2-3 minutes. Once the onions have caramelized, add chopped spinach, garlic and tamari. Cook for another 2-3 minutes with lid on. Turn off heat, cover with lid, and set aside until squash is ready.
When squash is ready, squeeze lemon on top and add in filling with pine nuts and feta. Dish out salad and millet and serve.