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1
Start cooking amaranth (add 1 cup grain to 2 1/4 c liquid; once boiling stir, lower heat to simmer, cover and let cook 25 minutes).
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2
Saute chopped onions in 2-3 TBS oil (preferably olive oil) in heavy bottom skillet on med-low heat until slightly softened.
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3
Add ground mutton and continue sauteing until meat is browned.
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4
Add pepper and salt to taste.
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5
If meat gets dry add a little olive oil.
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6
While meat is browning start quinoa (in small pot toast 1/2 Celsius grain in 2-3 TBS butter until slightly toasted in color and smell, maybe 10 minutes or so; then add 1 Celsius water, stir, bring to boil, low heat to simmer, cover and cook 12-15 minutes.
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7
).
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8
While quinoa is toasting check amaranth which should be almost done.
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9
Stir, if too much moisture is left add your dried currents, stir, and remove lid.
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10
Let currants absorb extra water.
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11
Once meat is lightly browned (but not crispy or overcooked), remove from heat.
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12
Season meat with Chinese Five Spice, Allspice and Cinnamon.
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13
Stir in raisins, pine nuts (or pecans) and apple if using one.
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14
Add chopped parsley and grains.
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15
Mix well.
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16
Add milk and mix well.
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17
Adjust seasonings if needed, but not too much.
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18
Stir in rice vinegar.
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19
This will brighten up the flavor of all the spices.
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20
Score the inside of squash lightly, being sure not to pierce the skin.
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21
Stuff meat mixture into squash halves.
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22
Place filled squash halves in baking pan, ensuring that the squash will not tip over during baking.
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23
[Savory version can be topped with breadcrumbs and/or grated parmesan at this stage.]
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24
Fill bottom of pan with 1/4 inch of water, cover with tinfoil or lid but allowing some steam to release.
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25
Cook in preheated 350 degree F oven for 45 min to 1 hour (or until squash flesh flakes easily with fork).
