Kabocha Squash (or Acorn Squash) with Garlic-Tahini Filling
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
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.
I don’t like miso paste, so I left it out.
IF you are using this with the 21 Day Fix Plan
Measure out the Green Container for the squash and the Tahini Sauce as an Orange.
1 GREEN / 1 ORANGE
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