Bring a touch of European flair to the dinner table with this delicious springtime stuffed squash. Yellow zucchini is stuffed with millet cooked in savory vegetable broth and mixed with meaty mushrooms, sweet corn, fresh garlic, and dairy-free sour cream. Then, it's baked in the oven with tomato sauce. Garnish with your favorite fresh herbs just before serving.
HERBY MILLET AND MUSHROOM STUFFED SQUASH [VEGAN, GLUTEN-FREE]
Add vegetable broth to a pot and bring to a boil. Place millet in a sieve and rinse well, then add to the pot. Lower to a simmer, cover, and cook for 15 minutes or until the broth has been absorbed. Turn off heat and let sit for 10 minutes. Preheat oven to 355°F.
Wash the squash, cut in half lengthwise, and hollow out with a spoon. Place the squash in a glass baking dish. Save the insides for soup, salad, etc…
Wash and quarter the mushrooms. Add mushrooms, corn, garlic, and vegan sour cream to the millet, then season. Stuff the squash with the mixture.
Pour tomato sauce around the squash and bake for 20-25 minutes or until the squash is soft. Serve with fresh herbs.