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.
Per serving - 422 calories, 8 g fat (17% calories from fat), 11 g protein, 76 g carbohydrate, 9 g fiber, 0 mg cholesterol, 70 mg sodium