Wheat Berry-Stuffed Winter Squash

Ingredients

1 tbsp	vegetable oil
1 1/2 cups	finely chopped onion
1 cup	uncooked wheat berries
1/2 tsp	mustard seeds
1/4 cup	chopped dry-roasted cashews
1 tbsp	grated peeled fresh ginger
1	jalapeño pepper, seeded and minced
2 cups	water
1/4 tsp	salt
1	(14.5-ounce) can vegetable broth
2 tbsp	minced fresh cilantro
1 tbsp	fresh lemon juice
2	acorn squash (about 1 pound each)
1 tbsp	maple syrup
1/8 tsp	ground cinnamon
	Cooking spray
	Cilantro sprigs (optional)

Directions

Preheat oven to 350°.

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.

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.

Yield:  4 servings (serving size: 1 stuffed squash half)

CALORIES 319 (23% from fat); FAT 8.2g (sat 1.5g,mono 3.6g,poly 2.7g); IRON 2.5mg; CHOLESTEROL 0.0mg; CALCIUM 57mg; CARBOHYDRATE 51.3g; SODIUM 706mg; PROTEIN 8.6g; FIBER 9.3g

Source: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226270