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Saute squash, zucchini, onion and garlic in hot oil
for 5 minutes. Stir in remaining ingredients, except
parsley. Cook until hot (about 8 minutes). Garnish
with parsley before serving.
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(To make millet, stir 1 1/2 cups of millet in a
heavy skillet over medium heat until seeds turn
golden (5 minutes or so). It will pop a little as
it browns. DO NOT ADD ANY FAT TO PAN! Remove from
heat and combine 3 cups of boiling water and 3
chicken bouillon cubes. Place on low heat, cover
and let cook about 20 minutes. Let stand a few
minutes before you fluff with fork.)
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