Spinach, Millet, Acorn Squash Recipe, and Rice and Eggplant Gratin

I haven’t done recipes in forever, but it’s getting close to the time of year when eating takes center stage, so I thought I’d share some recent creations. By all means, I actually like summer eating a little better when berries, tomatoes, fresh corn, and so forth are delicious and require little to no cooking. However, fall means pie, apple and pumpkin (which in my family is always butternut squash pie, but that doesn’t sound as appetizing).


Rice and Eggplant Gratin

This recipe’s inspiration comes from the NY Times recent recipe for Quinoa and Squash Gratin. However, I only had a few little zucchinis from our front planter and I had leftover take out rice in the fridge.

1 onion diced

1 eggplant cubed in 1/2 in cubes

3 little zucchinis sliced and halved

Cook all of these together in a pan. Do the eggplant and onion first for about 10 minutes and then add zukes and cook another five minutes. Season with salt, pepper, thyme, and parsley.

3 large eggs

1 cup of grated cheese (I used cheddar)

1-2 cups cooked rice

Mix all of these in a bowl, add the veggie mixture. Transfer to a 2 quart baking dish, and cook at 350 for 35 minutes, or until lightly brown on top and set.

This was easy, delicious, and Seamus ate it too. And it used up some stuff in the fridge.

Spinach and Millet Stuffed Acorn Squash

I love stuffed veggies, and squash are the easiest to stuff. Any grain would work.

1 acorn squash

Roast squash until tender, cut in half, scrape seeds, set aside.

1 cup cooked millet

bag of spinach

1 cup grated Parmesean

Cook the spinach down. Mix these three ingredients together. Season with salt, pepper, basil, and red pepper flakes. Fill squash halves. Bake at 350 for 20 minutes.

Again, Seamus approved.

Categorized as Food

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