Stuffed Squash with Curry Spiced Sorghum

Name: Stuffed Squash with Curry Spiced Sorghum
Yield: 4 servings
Ingredients: 1 Cup Sorghum; 2 Cup Vegetable Broth, low-sodium; 1 Tsp Olive Oil; 1 Yellow Squash; 1 Zucchini, fresh; 2 Tbsp Olive Oil; 1/2 Onion, raw; 2 Garlic, clove; 1 Cup Carrot; 3 Cup Baby Kale; 2 Cup Lentil, brown, cooked; 2 Tsp Red Curry Powder; 1/2 Tsp Salt

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

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.

See Nutrition Info

Nutritional information

Recipe: Stuffed Squash with Curry Spiced Sorghum

Serving in this recipe: 4

Calories: 410
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.

NEVER use the nutribullet Cup to blend hot, warm, or carbonated ingredients.
DO NOT blend for more than one minute when using the nutribullet Cup.

Blending hot, warm, or carbonated ingredients in a nutribullet Cup may result in over-pressurization, causing the Cup to forcefully separate when removed from the Motor Base or upon opening, which may expel hot contents and/or exposure to the blades, both of which may cause serious bodily injuries.