Baked Kuri Squash

with Kale and Garlic Tahini Sauce

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!

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