With predominandy astringent, bitter, slighdy sour, and slighdy pungent tastes and hot, light, and slightly oily qualities, this colorful main dish is a good choice for reducing Kapha. Vata or Pitta may have a moderate amount as part of a balanced meal or as a side dish. Allow 1/2 squash per serving. You can either stuff each half separately, or peel the squash, cut it into 2-inch cubes, and mix it together in an oiled baking pan with the stuffing.
2 teaspoons ghee 1/2 teaspoon turmeric 1/2 teaspoon ground thyme 1 teaspoon licorice root powder 1 teaspoon shredded fresh ginger (reduce for Pitta), or 1/4 teaspoon ground 1/2 cup skim milk ricotta cheese 1 cup cooked millet (use cooked rice for Vata)
1 cup fresh spinach, washed and chopped fine 1 medium Granny Smith, Greening, or other tart apple, diced.
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1 teaspoon nutmeg.
2 acorn or trimmed butternut squash, halved and seeded.
1 cup hot water.
1. Preheat the oven to 375‚°F.
2. Heat the ghee in a small heavy pan over moderately high heat. Add the turmeric, thyme, licorice root, and the ginger. Stir in the ricotta with a sharp chopping motion and just blend together. Toss with the millet, the spinach, the diced apple, and the nutmeg. Pile the stuffing into the squash halves and set in a 7 X 11-inch oiled pan or other baking casserole. Pour the water around the squash. Cover the pan tighdy and bake for 45 minutes, or until the squash is tender when pierced with a fork.