Creamy millet and sauteed squash with turmeric and garlic make it hard to believe this is a clean and detox-legal casserole. 

Creamy millet and sauteed squash with turmeric and garlic make it hard to believe this is a clean and detox-legal casserole. 


We’re detoxing yet again, but it’s not actually all that painful. We’re following these guidelines that allow for solid food and some whole grain. Nonetheless, a pile of millet, quinoa or brown rice topped with steamed vegetables still doesn’t give you much to look forward to. So, I devised a squash and millet casserole laced with turmeric to break up the monotony.

If you don’t know a lot about turmeric—I only learned about its health benefits recently—it’s worth reading up on. It’s a great anti-inflammatory agent because it contains curcumin. Curcumin has been linked to reducing Alzheimer’s, arthritis, brain cancer, heart disease, migraines, and on and on… Case in point? Start adding it to your food here and there. Or just eat more curry, as turmeric is a key ingredient in most curries. And who doesn’t want more curry in their life?

*I made the garlic and turmeric spice blend I found on Make it (Messy) and used it in the below recipe.

Squash and Millet Casserole

1 cup millet, prepared following the alternate method found here

1 TBSP coconut oil

1/2 yellow onion, finely chopped

1 clove garlic, crushed

1 medium zucchini squash, sliced

1 medium yellow squash, sliced

3-4 TBSP Garlic-Turmeric Spice Blend


Preheat oven to 400 degrees.

Heat coconut oil in a large skillet. Add onion, garlic and 1 TBSP of spice blend. Sautee until onion is transparent.

Add the squash and another TBSP of the spice blend to the skillet. Continue sautéing until squash is slightly browned. You need to stir, but do so sparingly to avoid your squash getting mushy.

Remove squash mixture from stove. Spoon half into the bottom of a circular (9-inch or so) casserole dish. Spoon half the millet on top and sprinkle with ½ TBSP of the spice blend. Spoon on the remaining squash mixture, then the remaining millet. Sprinkle with a bit more of the spice blend. Place in the oven and bake for 10 minutes. Remove and let stand for 5 minutes. Serve.

 This was delicious following a day of water, vegetable broth and steamed broccoli. The creamy millet mixed with the savory vegetables made it hard to believe we were on a detox diet. Hopefully it’s as delicious once we return to a normal diet. I’m quite confident it will be, and am already making plans to modify this dish with butternut squash in the fall and maybe even serve it as Thanksgiving side. That’s a great way to sneak some millet to my unsuspecting extended family.