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
Preheat oven to 200°C. 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. Top with 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 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.
