Kabocha Squash with Garlic-Tahini Filling (Makes 2 servings, ¼ kabocha each) One of my favorites! Kabocha Squash with Garlic-Tahini Filling Ingredients ½ medium kabocha (or acorn) squash, seeds removed 4 Tbsp. sesame tahini 2 tsp. miso paste 1 clove garlic, chopped 2 tsp. extra-virgin olive oil Directions Preheat oven to 400° F. Place squash half cut side up on baking sheet. Combine tahini, miso, garlic, and oil in a small bowl; mix well. Cover cut side of squash evenly with tahini mixture. Bake for 30 minutes, or until squash is fork tender. Cut in half to make two servings. Tips: Save one serving of Kabocha Squash to make Coconut-Kabocha Squash Soup for the next days lunch. Nutrition Calories: 267 Total Fat: 21 g Saturated Fat: 3 g Cholesterol: 0 mg Sodium: 217 mg Carbohydrate: 18 g Fiber: 5 g Sugar: 0 g Protein: 7 g
Posted on: Sun, 01 Dec 2013 23:32:32 +0000
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