Stuffed Squash with Curry Spiced Sorghum

A gluten-free cereal with as much protein as quinoa, sorghum is a great grain to add to your rotation. This preparation is filled with warm spices and nourishing veggies for boatloads of flavor and nutrients.

Ingredients

  • 1 cup Sorghum – rinsed and soaked for 1 hour, then rinsed again
  • 2 cup Vegetable Broth, low-sodium
  • 1 tsp Olive Oil
  • 1 Yellow Squash – halved and scooped, with pulp reserved and minced
  • 1 Zucchini, fresh – halved and scooped, with pulp reserved and minced
  • 2 tbsp Olive Oil
  • 1/2 Onion, raw – finely diced
  • 2 Garlic, clove – minced
  • 1 cup Carrot – diced
  • 3 cup Baby Kale
  • 2 cup Lentil, brown, cooked – canned, rinsed and drained
  • 2 tsp Red Curry Powder
  • 1/2 tsp Salt

Directions

1

Preheat oven to 400°F. Line a baking dish with parchment paper.

2

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.

3

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.

4

Meanwhile, add olive oil to a large saucepan and warm over medium heat. Add onion and sauté until soft.

5

Add garlic, carrots, lentils, and squash pulp, and sauté for an additional 5-7 minutes, until carrots soften.

6

Stir in curry powder and salt, and cook for one more minute. Remove from heat, but not from the pan.

7

Once sorghum is finished cooking, transfer it to the saucepan with the lentil and vegetable mixture. Top with kale, and cook on low for another 5 minutes, until kale is wilted.

8

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.

Nutritional information

Recipe: Stuffed Squash with Curry Spiced Sorghum

Serving in this recipe: 4

Calories: 400.6
Total Fat: 10.7 g 16.4%
Saturated Fat: 1.6 g 7.8%
Cholesterol: 0 mg 0%
Sodium: 389.2 mg 16.2%
Total Carbs: 64.2 g 21.4%
Dietary Fiber: 14 g 55.8%
Sugar: 8.3 g  
Protein: 16.5 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.

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