Squash & Millet Casserole
|Squash zucchini||2 Medium|
|Yellow crookneck squash||2 Medium|
|Bell pepper||1 , chopped|
|Onion||1 Large, chopped|
|Grated cheese||1⁄2 Pound (230 Gram)|
|Raw millet||355 Milliliter (1 1/2 Cups)|
|Canned stewed tomatoes and juice||2 Pound (910 Gram)|
Preheat oven to 350°F (180°C).
Generously oil a 2-quart casserole dish.
Chop all squash into 1/2-inch thick slices.
Sprinkle with herb salt and pepper.
Toss all remaining ingredients with squash until well mixed.
Cover very tightly and bake 1 hour or until squash is tender and millet is puffed and tender.