You must try this dish. The squash is so delicious I raved about each bite. So delicious!
Baked Kuri Squash with Greens (Serves 2)
- 1 Kuri squash, cut in half and seeded
- 1 bunch kale, torn in small pieces away from stems
- ¼ cup filtered water
Put squash cut side down in a baking dish lined with parchment paper (optional). Bake for 45 minutes to 1 hour at 350 degrees F.
Steam kale in a medium pot with filtered water until tender (approximately 7 to 10 minutes).
While kale is cooking, make the Garlic Tahini Sauce below.
Garlic Tahini Sauce * adapted from Brittany Mullins
- ¼ cup tahini
- ¼ cup apple cider vinegar
- ¼ cup lemon juice, about 2 large lemons
- 2 tablespoons low sodium tamari or 1 tablespoon low sodium tamari plus 1 tablespoons Coconut Aminos
- ½ cup nutritional yeast
- 1 tablespoon minced garlic, about 2 to 3 cloves (be sure to mince before adding to blender)
- ¼ cup filtered water
Blend all ingredients in a blender until smooth.
Put squash in 2 bowls, cut side up.
Fill with greens.
Dress greens with Garlic Tahini Sauce. Serve and enjoy!