4 servings (serving size: 1 stuffed squash half)

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.

How to Make It

Step 1

Preheat oven to 350°.

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.

Ratings & Reviews

rstarrlemaitre's Review

February 24, 2013

lizzie924's Review

November 19, 2012

dcous52's Review

December 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's Review

December 12, 2010
Absolutely delicious! Amazing flavor and looks beautiful. Will absolutely make this again.

tara31's Review

May 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's Review

May 24, 2009
Subbed wheat berries for kamut - excellent!

Crouchingsculpi's Review

November 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.