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Preheat the oven to 400°F. Line a baking dish with parchment paper.
Add sorghum, stock, and olive oil to the Cooking Pot. Close the lid, select the GRAINS setting, and set a timer for 50 minutes. Prepare other ingredients as the sorghum cooks.
Place squash and zucchini “boats” in the Steaming Basket. When the 50-minute timer goes off, set the Steaming Basket in place in the Cooking Pot, close the lid, and continue cooking for 10 more minutes.
Meanwhile, add olive oil to a large saucepan and warm over medium heat. Add onion and sauté until soft.
Add garlic, carrots, lentils, and squash pulp, and sauté for an additional 5-7 minutes, until carrots soften.
Stir in curry powder and salt, and cook for one more minute. Remove from heat, but not from the pan.
Once sorghum is finished cooking, transfer it to the saucepan with the lentil and vegetable mixture. Add kale and cook on low for another 5 minutes, until kale is wilted.
Fill the squash boats with the curried sorghum stuffing (roughly 1/4 cup per boat). Cover with aluminum foil and bake at 400°F for 20 minutes.
Recipe: Stuffed Squash with Curry Spiced Sorghum
Serving in this recipe: 4
|Total Fat: 11 g||16.4%|
|Saturated Fat: 2 g||7.8%|
|Cholesterol: 0 mg||0%|
|Sodium: 389.2 mg||16.2%|
|Total Carbs: 64 g||21.4%|
|Dietary Fiber: 13 g||55.8%|
|Sugar: 8 g|
|Protein: 16 g||33%|
|Vitamin A: 21.4%||Vitamin C: 47.2%|
|Calcium: 13.2%||Iron: 31.8%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.