Squash Stuffed with Mung Beans

That has a nice orange flavor

Because I haven’t come up with enough ways to stuff vegetables.

And squash is in season.

Squash Stuffed with Mung Beans

• 1 large acorn squash seeded and scrapped
• 1 cup dried mung beans
• 2 cups vegetable or beef stock
• 2 tbsp chopped jalapeno
• 1 tbsp minced garlic
• 1 tsp mustard seed
• 1 tsp coriander seeds
• 1/2 tsp cumin seeds
• 2 tbsp parsley chopped
• Salt/pepper
• 1 tbsp olive oil

Steam squash halves until almost fork tender in an oven at 350 degrees, about 30 minutes. Meanwhile in a four-quart pot heat olive oil over medium heat. Saute mustard, coriander and cumin until fragrant and beginning to brown. Add garlic and jalapeno and saute until fragrant. Add beans and stir to coat well. Toast beans slightly then add stock. Bring to a boil then slow simmer until beans are tender and fluffed up, adding more stock if necessary. Season beans with parsley, salt and pepper. Spoon into squash cavities and roast at 375 until beans begin to get toasted, about 15 minutes.