4 Servings
241 Calories per Serving

2 Cups Millet, cooked
2 Small Winter Squash
1 T Canola Oil
½ Cups Onions, Chopped
2 Garlic Cloves, Minced
1 Cup Kale, Chopped
1/8 Cup Hazelnuts, Coarsely Chopped
½ t Cinnamon
¼ t Fresh Ginger Root, Minced
Salt & Pepper to taste
4 Ounces Apple Juice
2 T Raisins
1 t Arrowroot

1. Cook Millet according to package directions
2. Cut squash in half, remove seeds to create a pocket. Bake at 350 degrees until tender, about 30 – 35 minutes.
3. To assemble filling: Sauté onion in oil, 3 – 5 minutes, add garlic, cook another few minutes, add kale and cook until fully wilted and remove mixture
from heat.
4. In a bowl, combine nuts, cinnamon, ginger, salt and pepper. Add vegetables and millet.
5. Remove squash from oven and fill with millet stuffing.
6. To prepare glaze: In a saucepan boil apple juice and raisins for 3-5 minutes. Whisk in arrowroot and allow to thicken slightly.
7. Serve glaze over stuffed squash

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