I was intrigued by this recipe when it first appeared on my Ultimate Reset meal plan back in March. I like squash, I like tahini…wasn’t quite so sure what it would be like together. Well, ladies and gentlemen, I have one word for you:
This combination satisfies so many cravings, it’s crazy. It’s garlic-y and the tahini is almost peanut buttery. The squash is creamy. Really, it’s wondering and a great addition to any Meatless Monday meal plans out there.
This is so good I ate it for Easter dinner. See the picture below as proof…oh and ignore the cupcakes and chocolate….just walk right by those bad boys. But I digress, try this squash recipe. It’s divine and light and wonderful for summer. As an added bonus, the leftovers can be made into a yummy coconut squash soup! I love meals that can do double duty for me.
Kabocha Squash with Garlic-Tahini Filling (makes 2 servings)
½ medium Kabocha or Acorn Squash, seeds removed
4 tbsp sesame tahini
2 tsp miso paste
1 tsp chopped garlic
2 tsp extra virgin olive oil
Preheat oven to 400. Cut squash in half. Place squash halves on baking sheet lightly coated with spray. Combine tahini, miso, garlic and oil in a small bowl and mix well. Cover squash pieces evenly with tahini mixture. Bake for 30 minutes or until squash is fork-tender