Main Meals

Kabocha Stuffed with Millet, Vegetables, and Apricot

I had been giddy like a little girl ever since the boyfriend surprised me with Pearl Jam concert tickets. The butterflies in my stomach was hard to ignore but somewhere back in my mind I had a bad feeling about my over excitement. I was constantly fighting thoughts like “what if something happens today and I can’t make it to the concert” (seeing Pearl Jam live in concert has been my dream since 8th grade)..but those thoughts disappeared as we got closer to the venue. Or, maybe I stopped thinking so much. The concert was just surreal, one of the best days of my life. Unfortunately, on the way back home we got hit by a truck five minutes away from home.

Accidents are never fun but I am thankful that everyone escaped without any injuries. My car is a different story though. I was upset, shocked, and many thoughts racing through my head. Could we have left early?We should have gone somewhere else and maybe had avoided this? Or, did this happen because I had a bad feeling? Was something bound to happen regardless?



But I woke up Saturday morning, feeling more blessed than upset..I keep telling myself “accidents take ugly turns, anything could have happened last night. I am thankful that I am waking up in my comfortable bed and not a hospital bed.” 



I lazily rolled out of the bed and headed straight to the kitchen. Its my safety blanket for all life problems. This tiny space is where I unravel my thoughts, comfort my soul, and get inspired with whatever I have. And sometimes even dance just because.


I stuffed kabocha squash with millet, sauteed veggies (carrots, onions, and greens) in butter. Chopped apricots were added to the yellow+orange mesh because it needed sweetness for balance. Everything is then baked until kabocha is fork tender.



Do not dwell in the past, do not dream of the future, 
concentrate the mind on the present moment. -Buddha

I am taking this incident as a learning experience to enjoy my present more, count my blessings often, and save my energy for something more productive (dealing with insurance).

Kabocha Stuffed with Millet, Vegetables, and Apricot

serves 4


1 medium kabocha squash 
1/2 cup dry millet, rinsed
1 cup + 2 tablespoon vegetable broth (low sodium)
3 small carrots, thinly sliced
1 small onion, chopped
2 cups frozen mixed greens, chopped (I used spinach, kale)
8-10 apricots, chopped

2 teaspoon butter
2 teaspoon cumin powder
2 teaspoon smoked paprika
1 teaspoon ground cinnamon
salt and pepper, to taste
2-3 tablespoon feta cheese, crumbled

Cut the top of kabocha using a sharp knife and scoop out the seeds and stringy parts.
–  In a medium sauce pan, allow millet and 1 cup broth to boil in high heat. Reduce the heat, cover the pan and allow it to simmer for 15 minutes. Remove from heat and set aside.
– Preheat the oven to 400F.
– In a skillet, melt butter in medium heat. Sautee onion and carrots until soft. Add greens and 2 tablespoon broth. Let it cook for 2-3 minutes then add spices, salt and pepper. Combine cooked millet with the remaining ingredients.
– Stuff the clean kabocha squash, cover the top and place in a baking sheet in the oven for 60 minutes. The squash is ready when its fork tender. 
-Cut the squash in 1/4 instead of 1/2 as shown in the picture. Top it with crumbled feta cheese and enjoy.

If you have leftovers, scoop out the flesh and fillings then store in an airtight container. Reheat it later and if you’d like add fried eggs on top with hot sauce.  

Dixya Bhattarai

Dixya Bhattarai

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