Wheat Berry-Stuffed Winter Squash

• 1 tablespoon vegetable oil
• 1 1/2 cups finely chopped onion
• 1 cup uncooked wheat berries
• 1/2 teaspoon mustard seeds
• 1/4 cup chopped dry-roasted cashews
• 1 tablespoon grated peeled fresh ginger
• 1 jalapeno pepper, seeded and minced
• 2 cups water
• 1/4 teaspoon salt
• 1 (14 1/2-ounce) can vegetable broth
• 2 tablespoons minced fresh cilantro
• 1 tablespoon fresh lemon juice
• 2 acorn squash (about 1 pound each)
• 1 tablespoon maple syrup
• 1/8 teaspoon ground cinnamon
• Cooking spray
• Cilantro sprigs (optional)

1. Preheat oven to 350u0b0.
2. Heat oil in a medium saucepan over medium-high heat. Add onion, wheat berries, and mustard seeds; saute 3 minutes or until onion is tender. Add nuts, ginger, and jalapeno; saute 1 minute. Add water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 2 hours or until tender. Stir in minced cilantro and juice. Remove from heat; keep warm.
3. While wheat mixture cooks, prepare squash. Cut squash lengthwise in half; discard seeds. Combine syrup and cinnamon; brush over squash. Place squash halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 350u0b0 for 40 minutes or until tender. Divide the wheat mixture evenly among squash halves. Garnish with cilantro sprigs, if desired.

vegetable oil, onion, uncooked wheat berries, mustard seeds, cashews, fresh ginger, pepper, water, salt, vegetable broth, fresh cilantro, lemon juice, acorn, maple syrup, ground cinnamon, cooking spray, cilantro

Taken from www.myrecipes.com/recipe/wheat-berry-stuffed-winter-squash (may not work)