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 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)

Recipe Directions
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.

Yield: 4 servings