More from Squash, Get the Most Out of Your Squash

This is an excellent way to squash (chuckle) every food group into one dish. I like to serve it to guests because after trying it out once, it's really easy and then all you have to make is a dessert- (which is the pear strudel I told you guys I was going to try-I'll put it up later).
You need:

• two acorn squash, cut in half, cut sides brushed with butter and sprinkled with brown "sugar"
• a handful of raisins or currants soaked in apple juice.
• one sour apple chopped
  
• a handful of chopped green onions
• one half of a red pepper chopped
• cinnamon
• "butter"
• a handful of slightly broken cashews (hit the bag with the back of a spoon a few times)
  
• one cup vegetable stock
• one half cup millet
• salt and pepper

1. Bake the squash according to the instructions on the last squash post.
   
2. While you're baking the squash, put the onions and two table spoons of "butter" in a large saucepan on medium heat for about two minutes.
3. Add the millet and stir until its all coated with "butter."
4. Add the apple, the raisins, and the bell pepper and a couple of shakes of cinnamon.
   
5. Add the stock and cover the pan, reduce heat to low.
6. Cook on low for 20 minutes and then remove from heat and let stand for 10 minutes with the cover on.
   
7. Add the cashews and a few shakes each salt and pepper.
   
8. Spoon the mixture into the fully baked squash shells (that you put in the oven before you started chopping-or about an hour earlier.
   
9. Serve. (or you can cook the millet the night before and then bake it inside the squash for the last 15 minutes)

Like I say-this dish gets easier and easier the more times you make it-and it's really filling. Remember to make the most out of your squash.
P.S. Hey you aspiring quilters-check out the product from a quilter with no experience whatsoever.