Baked Stuffed Butternut Squash, Vegetarian

Recipe by Bergy
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READY IN: 1hr 7mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bake squash cut side down, 400F degrees oven for 45 minutes.
  • While squash is baking, In a skillet heat oil, saute onions, ginger, garlic, dill weed& basil.
  • Cook over medium heat until they begin to brown.
  • Add chopped Pepper, continue to cook for approximately 2 minutes.
  • Meanwhile, put the tofu in a saucepan, add tahini and mix well.
  • Slowly add the water and cook over low heat, stirring with a whisk until sauce is thoroughly combined.
  • Add flour to the sauted veggies.
  • Combine veggies and the tahini-tofu sauce.
  • Continue to simmer on very low heat Add tamari and pepper (add more water if the sauce gets too thick).
  • Mix in parsley and serve over squash.
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