Heat the oil in a medium saucepan and sauté the onions for 2 to 3 minutes. Add the millet, squash, water and salt. Cover and bring to a boil. Reduce the flame to medium-low and simmer for 30 to 35 minutes, until creamy. Place into individual serving bowls and garnish each with parsley and a small amount of tekka or any Eden condiment. Serve hot on a cold day.
8g fat (17% calories from fat),