Your comments about husbands/boyfriends hating squash, had me rolling in laughter. What is it about boys + squash? I’m not sure I’ll ever understand.
While that meal was quite delicious, at least in my eyes, it’s already in the past.
Thanksgiving may also be in the past, but I am not ready to give up the comforting flavors of stuffing. My favorite part of the meal. I will continue to enjoy stuffing all winter long. Maybe not always in cubed bread form, but in one way or another, it’s going to become a staple around here.
Now that, Chris can deal with.
I also enjoyed + appreciated your comments about different workout ideas. Time to do a little research and come up with a plan. I’ll keep you posted on what I try next. Over the years, I’ve gone back + forth with working out at the gym. Indoor gym cardio, has really never done it for me, but the vast selection of weights, machines, equipment, was what I really went for. Although, this gym did have a cardio machine that I loved and a stretching machine that did wonders for my tight hamstrings.
Speaking of tight hamstrings, let’s get back to the stuffing. [No correlation at all.]
I wanted to keep the traditional flavors while also creating a texture that holds together.
With two eggs, it held together + didn’t dry out. I threw some spinach in, just because. I also would have thrown mushrooms into the mix, for added flavor + texture, but mushrooms are one more thing the husband can’t do.
There aren’t too many things we disagree on food wise, but squash + mushrooms are definitely on the list.
He wasn’t getting lucky with take n’ bake pizza 2 nights in a row, so I cooked the mushrooms on the side instead.
To turn this dish into a full meal, feel free to add any protein of choice. Add these to the mixture before baking.
Top with 1-2 sunny side up eggs.
Just having eaten chickpeas with the stuffed squash, I opted for eggs.
Ohhh instant saucy goodness, you are so delicious.
Good thing Chris likes eggs…not sure I could handle disagreeing on that one!
Skillet Millet Stuffing [serves 4-6]
- 1c uncooked millet, rinsed + drained
- 2c low sodium veggie broth
- 2 large eggs
- 4-5c spinach [optional]
- 1.5T ghee
- 3/4c onion, diced
- 3/4c celery, diced
- 1/2c carrot, diced
- 1T fresh sage, finely chopped
- 1T garlic, minced
- 1.5t fresh thyme, chopped
- 1/2t dried parsley
- 1/2t salt
- black pepper
- In a pot over medium-high heat, add the millet + broth, then stir and bring to boil, then reduce heat to simmer + cover. [perfect cooked millet]
- Leave covered for 20min [no stirring], then move to another burner and let sit for 10min [still covered]. Fluff with a fork.
- While the millet is cooking, prep veggies + herbs and heat a large pan over medium heat with 1T ghee.
- Add onions, celery + carrots and cook until softened, stirring every minute or so. ~7-10min
- Whisk the 2 eggs in a small bowl and set aside, then preheat your oven to 350*.
- Add 1/2T ghee in a 9” oven safe pan [cast iron works well], and place in the oven.
- Add garlic, and all spices, stirring for about 1min, until fragrant.
- Add spinach and cook until wilted. 2-4min
- Add the fluffed millet to the sauté pan and gently stir to combine.
- Remove the hot pan from the oven.
- Pour the whisked eggs over the millet mixture and gently stir until the egg is evenly distributed.
- Empty the mixture into the heated 9” pan, evenly spread out + pat down until smooth.
- Bake, covered, for 20-25min, until the edges are golden brown and when you press the middle it feels set/firm.
- Broil for a few minutes, until golden brown and serve. Add more s+p if desired.
tips/substitutions: Instead of ghee, sub 2T butter, oil, or Earth Balance. Cheese would be a great topping on this. Add before broiling, if desired. Adding 2c chopped mushrooms would be a great addition. Add them in with the spinach, if desired. If using dry herbs, sub 1t sage, 3/4t thyme. Feel free to sub quinoa instead of millet.
Between my lunch, both of our dinners, and Chris’s lunch tomorrow, we’ve already scraped the pan clean, and I’m already brainstorming the next stuffing creation.
Check back later today for random Wednesday things!
Missed my previous stuffing creations?
Last day for the the Fall Stationary Giveaway with Brand E Paperie and Custom Design! If you win, you’ll receive 25 personalized stationary cards of your choice. And just for entering, you’ll receive a 10% coupon code for any holiday card purchase. Courtney just added a few brand new designs to the collection.