Forgot about this recipe ….. it takes a while to prepare because the wheat-berries take a couple of hours to cook .. but I think its worth it.  The maple cinnamon squash is good on its own too.

Wheat berries are whole unprocessed wheat kernels. They require an extended period of cooking to tenderize the grain, so use that time to cook your squash.

4 servings (serving size: 1 stuffed squash half)

• 1  tablespoon  vegetable oil
• 1 1/2  cups  finely chopped onion
• 1  cup  uncooked wheat berries (could also use kamut or other sturdy grain)
• 1/2  teaspoon  mustard seeds
• 1/4  cup  chopped dry-roasted cashews
• 1  tablespoon  grated peeled fresh ginger
• 1  jalapeño 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)

Preheat oven to 350°.

Heat oil in a medium saucepan over medium-high heat. Add onion, wheat berries, and mustard seeds; sauté 3 minutes or until onion is tender. Add nuts, ginger, and jalapeño; sauté 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.

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 350° for 40 minutes or until tender. Divide the wheat mixture evenly among squash halves. Garnish with cilantro sprigs, if desired.