- ½ cup sorghum, dried
- 4 acorn squash
- 2 teaspoons olive oil, divided
- ¼ cup diced red onion
- 1 garlic clove, finely chopped
- 1 teaspoon fresh thyme
- ½ teaspoon fresh rosemary
- ¼ teaspoon pepper
- ½ teaspoon salt
- 1 small bunch of kale, chopped into small pieces
- 1 15-ounce can white beans, rinsed and drained
- 3 tablespoons gluten-free tomato paste
- ½ cup grated Parmesan cheese, plus more for topping
- Crushed red pepper flakes, to taste
- Fine sea salt and black pepper
In a medium-sized sauce pan, cover the sorghum with 1 cup of water. Bring to a boil, reduce to a simmer and simmer for 40-50 minutes, until cooked through.
While sorghum is cooking, preheat the oven to 375° F. Cut acorn squash in half, lengthwise, and scoop out the seeds. Place each half, cut side down, in an oven-safe 9 x11-inch Pyrex pan and add ¼ inch of water. Bake acorn squash for 40-45 minutes, until a knife can easily pierce through it. Set aside.
Coat the bottom of a medium-sized pot with 1 teaspoon of olive oil. Add onion, garlic, thyme, rosemary, pepper and salt. Cook for 3 minutes and then add cooked sorghum, kale, white beans, tomato paste, grated Parmesan and crushed red pepper flakes. Cook for 5 minutes, until kale is wilted and Parmesan cheese is melted.
Place acorn squash, cut-side up, on a large baking sheet and drizzle each one with ¼ teaspoon olive oil and season with salt and pepper. Divide the sorghum mixture into 4 servings and stuff each squash with the mixture. Sprinkle the tops with a small handful of grated Parmesan. Bake squash for 15-20 minutes, until cheese is melted and filling is heated through.
Nutrition analysis: 480 cal, 7 g fat, 10 mg chol, 500 mg sodium, 95 carbs, 15 g fiber, 2 g sugar, 20 g protein.
Recipe by Isadora Lassance. Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. She blogs shelikesfood.com, a mostly gluten-free food blog that celebrates whole food and seasonal ingredients.