Acorn Squash with Quinoa and Millet

• 3 whole Baby Spinach Leaves
• 5 cubes (about 1-inch Size) Acorn Squash
• 2 Tablespoons Quinoa
• 1 Tablespoon Millet
• 1 dash Italian Seasoning
• 1 dash Cumin Powder
• 1- 1/2 cup Water

1. Wash baby spinach leaves and give then a rough chop.
2. In a pot, add acorn squash cubes, cut baby spinach leaves, quinoa, millet, Italian seasoning, cumin powder and water.
3. Bring it to a rolling boil.
4. Cover, reduce the heat, and cook it till quinoa and millet look like little cooked pearls.
5. They should be fluffy and be soft to touch.
6. Once everything is cooked well, take off heat and let it cool down a bit.
7. Mash and serve.
8. Notes: Keep checking while quinoa and millet are cooking.
9. If it gets dry, you can add more water.
10. This can be made in the pressure cooker as well.
11. You can add some butter to this if your baby is ready to have dairy.
12. This can be served with few teaspoons of yogurt too, if your baby is used to having dairy.
13. I used frozen acorn squash.
14. I usually buy squash, cut them, and freeze the for further use.
15. You can use fresh squash, too.

acorn squash, quinoa, millet, italian seasoning, cumin powder, water

Taken from tastykitchen.com/recipes/special-dietary-needs/acorn-squash-with-quinoa-and-millet/ (may not work)