Baked Stuffed Butternut Squash, Vegetarian

Name: Baked Stuffed Butternut Squash, Vegetarian
Ingredients: 1 medium butternut squash, cut in half, seeds scooped out; 2 tablespoons sunflower oil; 1 cup onion, chopped; 1 inch fresh ginger, finely chopped; 5 garlic cloves, finely minced; 1 teaspoon dried dill weed; 1 teaspoon dried basil; 1 medium sweet red pepper, chopped; 1 (8 ounce) package firm tofu or (8 ounce) package medium firm tofu, mashed; 3/4 cup tahini; 1 1/2 cups water; 1 tablespoon flour; 1 tablespoon tamari (or more to taste); pepper; 1/2 cup fresh parsley, chopped

15 ingredients

10 steps

Ingredients

1 medium butternut squash, cut in half, seeds scooped out
2 tablespoons sunflower oil
1 cup onion, chopped
1 inch fresh ginger, finely chopped
5 garlic cloves, finely minced
1 teaspoon dried dill weed
1 teaspoon dried basil
1 medium sweet red pepper, chopped
1 (8 ounce) package firm tofu or (8 ounce) package medium firm tofu, mashed
3/4 cup tahini
1 1/2 cups water
1 tablespoon flour
1 tablespoon tamari (or more to taste)
pepper
1/2 cup fresh parsley, chopped

Directions

1

Bake squash cut side down, 400F degrees oven for 45 minutes.
2

While squash is baking, In a skillet heat oil, saute onions, ginger, garlic, dill weed& basil.
3

Cook over medium heat until they begin to brown.
4

Add chopped Pepper, continue to cook for approximately 2 minutes.
5

Meanwhile, put the tofu in a saucepan, add tahini and mix well.
6

Slowly add the water and cook over low heat, stirring with a whisk until sauce is thoroughly combined.
7

Add flour to the sauted veggies.
8

Combine veggies and the tahini-tofu sauce.
9

Continue to simmer on very low heat Add tamari and pepper (add more water if the sauce gets too thick).
10

Mix in parsley and serve over squash.