INGREDIENTS:20 acorn squash halves
1 lb. millet
1 lb. lentils
8 cups vegetable stock or more as needed
2 large red peppers, small dice
1 large onion, small dice
1 large carrot, small dice
4 celery ribs, small dice
10 blocks tofu , pressed,then cut into medium dice
1 ½ cups wheat bread crumbs
2 Tbsps. garlic
3 Tbsps. vegetable oil
1 tsp. fennel seed
1/8 tsp. cayenne pepper
2 tsps. dried basil
¼ cup fresh parsley, chopped
1 tsp. salt, or more to taste
1 tsp. pepper, or more to tasteDIRECTIONS:1. Preheat oven to 350°F. Place squash upside down in baking pan with one inch of water. Bake for about 25 minutes until squash is slightly tender (do not over cook, squash must retain its shape). Allow to cool.

2. In two separate pots, cook millet and lentils in vegetable stock to cover. When tender, strain, reserving any remaining liquids.

3. In a sauté pan, heat oil and add diced vegetables. Cook approximately two minutes. Add garlic, tofu and dry spices and cook an additional two minutes. Add one cup of the reserved grain liquid and parsley. Reduce by half. Adjust seasonings and add breadcrumbs.

4. Mix the grains with the tofu mixture, reserve to cool.

5. Stuff each squash and bake about 20 minutes or until an internal temperature of 165°F. is reached. Serve hot.NUTRITIONAL INFORMATION: Calories 340 (17% from fat ); Fat 6g (sat. 1g); Protein 17g; Carbohydrates 58g; Sodium 1700mg; Cholesterol 0mg; Fiber 14g
SERVINGS:20 servingsFrom:Submitted to FM by Lou Herman, Chef Bard College (Flik International Corp)