Baked Millet & Turkey Spaghetti Squash

Baked Spaghetti Squash
Loosely based off Moroccan-Style Stuffed Acorn Squash in Martha Stewart Living (October 2009)
Moroccan-Style Stuffed Acorn Squash as on The Bitten Word

• 2 small spaghetti squashes halved and seeded - Erehwon Farms
  
• 2 tsp. extra-virgin olive oil
• 1 lb. ground lean turkey or turkey breast
  
• ground cinnamon
• ground nutmeg
• 2 tsp. course salt
• 1/2 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 cup millet
  
• 2 cups chicken broth
  
• 1/4 cup parsley, chopped - from our porch
  
• 2 tbsp. toasted pine nuts

1. Preheat oven to 400. Place squashes, cut sides down in a 9×13 inch casserole dish. Bake until tender, 35 to 40 minutes.

2. Meanwhile, heat oil in a large pot with a tight-fitting lid over medium heat. Add turkey, a pinch of cinnamon and nutmeg, and 1 teaspoon salt. Cook, stirring frequently, until browned and cooked through, 5 to 7 minutes. Transfer turkey to a bowl or plate using a slotted spoon, keeping as much of the cooking liquid in the pot as possible.

3. Add onion, and cook until slightly translucent, about 5 minutes. Add garlic, and cook until fragrant, about 30 seconds. Add remaining teaspoon salt and the millet, and stir to combine. Add broth, and bring to a boil. Reduce heat to medium-low, cover, and cook for 20 minutes. Fluff with fork, and add reserved turkey, parsley and pine nuts.

4. Scrape out baked squashes, forming 1/4 inch thick bowls, and fold flesh into millet mixture. Divide among squash halves, and return to the oven. Bake until warmed through and tops are browned. 12 to 14 minutes.