Wheat Berry-Stuffed Winter Squash

Name: Wheat Berry-Stuffed Winter Squash
Yield: 4 servings (serving size: 1 stuffed squash half)
Ingredients: 1 tablespoon vegetable oil; 1 ½ cups finely chopped onion; 1 cup uncooked wheat berries; ½ teaspoon mustard seeds; ¼ cup chopped dry-roasted cashews; 1 tablespoon grated peeled fresh ginger; 1 jalapeño pepper, seeded and minced; 2 cups water; ¼ teaspoon salt; 1 (14 1/2-ounce) can vegetable broth; 2 tablespoons minced fresh cilantro; 1 tablespoon fresh lemon juice; 2 acorn squash (about 1 pound each); 1 tablespoon maple syrup; ⅛ teaspoon ground cinnamon; Cooking spray; Cilantro sprigs (optional)

7 Ratings
5 Reviews

Wheat berries are whole unprocessed wheat kernels. They require an extended period of cooking to tenderize the grain, so use that time to cook your squash.

Recipe by Cooking Light January 2001

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Yield:

4 servings (serving size: 1 stuffed squash half)

Nutrition Info

Directions

Step 1
Preheat oven to 350°.

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Step 2
Heat oil in a medium saucepan over medium-high heat. Add onion, wheat berries, and mustard seeds; sauté 3 minutes or until onion is tender. Add nuts, ginger, and jalapeño; sauté 1 minute. Add water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 2 hours or until tender. Stir in minced cilantro and juice. Remove from heat; keep warm.
Step 3
While wheat mixture cooks, prepare squash. Cut squash lengthwise in half; discard seeds. Combine syrup and cinnamon; brush over squash. Place squash halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 350° for 40 minutes or until tender. Divide the wheat mixture evenly among squash halves. Garnish with cilantro sprigs, if desired.

Nutrition Facts

Per Serving:

319 calories; calories from fat 23%; fat 8.2g; saturated fat 1.5g; mono fat 3.6g; poly fat 2.7g; protein 8.6g; carbohydrates 51.3g; fiber 9.3g; iron 2.5mg; sodium 706mg; calcium 57mg.

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rstarrlemaitre

02/24/2013

lizzie924

11/19/2012

dcous52

12/03/2011

I substituted quinoa for the wheat berries. This made the prep very easy, maybe 20 mins. Tasted great. You could also use couscous or wild rice.

CCH014

12/11/2010

Absolutely delicious! Amazing flavor and looks beautiful. Will absolutely make this again.

tara31

05/16/2010

What a wonderful blend of flavors! Made exactly as directed except after stuffing the squash, I baked them for 15 minutes until the top was browned. Delicious!

cjmelt76

05/23/2009

Subbed wheat berries for kamut - excellent!

Crouchingsculpi

11/30/2008

This was really tasty. The sweet squash and the savory filling blended nicely. I still had some moisture in the wheat berry filling after simmering it, so I scouped out the good stuff to fill the squash shells. I would recommend this to others... for a lazy weekend day as it takes some time.

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Wheat Berry-Stuffed Winter Squash

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Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (5)

All Reviews for Wheat Berry-Stuffed Winter Squash

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Wheat Berry-Stuffed Winter Squash

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (5)

All Reviews for Wheat Berry-Stuffed Winter Squash