During the harvest festival, the aroma of roasted squash filled the air. Filled with amaranth, a grain as old as the Mayan civilization itself, and mixed with vibrant vegetables, the Stuffed Squash was a dish that celebrated the fusion of the earth's offerings and the ingenious Mayan culinary arts.
2 small squash (like acorn or butternut), halved and seeded
1 cup amaranth grains
1 cup diced vegetables (bell peppers, onions, tomatoes)
2 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
Olive oil for cooking
Salt and pepper to taste
Preheat the oven to 375°F (190°C). Place the squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast until tender, about 30-40 minutes.
Cook amaranth according to package instructions.
In a pan, sauté garlic, diced onion, bell pepper, and tomato with cumin and coriander until soft.
Mix the cooked amaranth with the sautéed vegetables.
Stuff the roasted squash halves with the amaranth mixture and bake for an additional 10 minutes.
Healing Properties: Amaranth is a complete protein source and rich in essential amino acids. Squash is high in vitamins A and C.
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