Stuffed Squash with Curry Spiced Sorghum
Ingredients
121g sorghum – rinsed and soaked for 1 hour, then rinsed again
475ml vegetable broth, low-sodium
1 tsp olive oil
1 yellow squash – halved and scooped, with pulp reserved and minced
1 courgette, fresh – halved and scooped, with pulp reserved and minced
2 tbsp olive oil
1/2 onion, raw – finely diced
2 garlic, clove – minced
128g carrot – diced
127g baby kale
400g lentil, brown, cooked – canned, rinsed and drained
2 tsp red curry powder
1/2 tsp salt
Directions
1
Preheat oven to 200°C. 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 per boat). Cover with aluminum foil and bake at 200°C for 20 minutes.
Nutritional information
|
Calories: 400.6 kcal |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
