Whole Grain Medley Stuffed Squash with Miso Dressing

This Whole Grain Medley Stuffed Squash with Miso Dressing is a great easy meal to enjoy all Winter long. Whole Grain Medley Stuffed Squash with Miso Dressing

How are you feeling after Thanksgiving? I hope you had an awesome meal, and special time with loved ones. It was a mellow, quiet time for us. I loved it. We spent time together, ate tons of great food, and relaxed a lot.  Usually we are making so much more food, and stressing a bit more than we may want to. We really took a look at that and decided to scale down and choose to be lazy.

I am a fan of the grains, as you already know. I could eat a bowl of these with nothing else, they are so filling, and so good. But I wanted health. I needed to put more greens, and vegetables in my body after the last week. And I don’t even eat more than one or two pieces of pie, if you can believe me! I just need these types of meals, my body craves them.

Whole Grain Medley Stuffed Squash with Miso Dressing

Whole Grain Medley Stuffed Squash with Miso Dressing

Makes 4 cups grain, and 4 squash stuffed

I used kobucha squash, and acorn squash for this recipe. I prefer the kobucha squash for ease of slicing in 1/2  for stuffing.

Ingredients:

1 cup Bob’s Red Mill Whole Grain Medley

3 cups chicken, or vegetable stock

1/2 teaspoon fine sea salt

2 medium squash, sliced in 1/2

salad:

1 bunch kale, washed, stemmed, torn into small pieces, about 6 cups

1 medium apple, chopped

miso dressing:

3 tablespoons olive oil

2 tablespoon white vinegar

1 tablespoon white miso

pinch sugar, I use organic cane sugar

olive oil

fine sea salt

fresh cracked black pepper

1/2 cup pomegranate seeds

1/4 cup fresh parsley, chopped

Preheat oven to 425 degrees

Method:

1. In a medium pot add grains, stock, and salt. Bring to a boil over medium high heat. Reduce heat to medium low, cover, and cook for 1 hour until softened. While grains cook, place squash, sliced side face up, lightly drizzle with olive oil, salt and pepper. Place in oven for 30-40 minutes. Remove from oven when fork tender

2.  While squash and grains cook, add torn kale to a large bowl, drizzle with 1 teaspoon olive oil. Massage kale for a few minutes, until softened. Add chopped apples, toss to combine.

3. To make dressing, add olive oil, vinegar, and miso to a mason jar. Place on lid tightly, shake vigorously until well combined. Add to kale, toss to combine. Add cooked medley, toss to combine.

To assemble: Add a large serving to center of squash. Garnish with pomegranate seeds and parsley.

Whole Grain Medley Stuffed Squash with Miso Dressing
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37 Responses to “Whole Grain Medley Stuffed Squash with Miso Dressing”

    • fabiola on Whole Grain Medley Stuffed Squash with Miso Dressing

      fabiola

      Awesome! Ok, it is a fermented paste that can be found in all Asian grocers, and some box stores in the refrigerated section. It is has a deep umami flavor, so good any kid would love it too. Not too unusual when in dressings. I hope you love it! Store it in the freezer for long time usage.

  16. Ginny McMeans on Whole Grain Medley Stuffed Squash with Miso Dressing

    Ginny McMeans

    Wow! That looks beautiful and I have not tried that Bob;s Red Mill Whole Grain Medley yet. It is on my list!

  18. Michelle @ The Complete Savorist on Whole Grain Medley Stuffed Squash with Miso Dressing

    Michelle @ The Complete Savorist

    This is downright delectable. While I love whole grains and the veggies, medically must have animal protein with my meals. I will be adding in your optional choices of animal protein. the pork and pomegranate would be amazing…oh so would the turkey…my mind is spinning with delight right now! Thank you!!!
    Michelle @ The Complete Savorist recently posted..Miso Ginger Carrot SoupMy Profile

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