I love to use cooked millet in place of pasta in Italian style dishes.  When added to spaghetti squash, it adds a heartiness to the squash and is much more filling. Millet is high in protein, fiber, vitamins, minerals, and is a great source of complex carbohydrates that our body uses for energy! If you want energy, eat a high-carbohydrate diet. 

1 spaghetti squash, cooked *

1 cup dry millet, cooked**

Marinara (Use your favorite bottled if desired)

1 onion, chopped

3 cloves garlic, minced

1 24 oz box Pomi tomatoes

1/2 can tomato paste (3 oz)

1 t basil

1 t oregano

1/2 t turmeric (optional)

1/4 t black pepper

*Cook spaghetti squash in the oven at 350 for about 1 hour until soft. I leave it whole. No need to stab it with a knife or anything . Just place it on a baking sheet and turn on the oven. I’ll put this in the oven in the morning while getting ready for work.

**Boil 2 cups water. Add dry millet, turn heat to simmer, cover and cook until tender, about 15 – 20 minutes.

Saute onion in a dry pan over medium-high heat until it starts to brown. Add minced garlic and stir for 1 minutes. Add tomatoes and tomato paste and 1/2 cup water. Bring to a low boil then turn to simmer. Add herbs and spices. Cook 10 or 15 minutes.  

Scrape squash strands into a bowl. Add desired amount of millet and  top with marinara.