Festive Stuffed Squash

12 ingredients
1 steps

Ingredients

  • 1 bunch Kale, chopped
  • 1 onion, chopped
  • 6 cloves garlic, minced
  • 1 tbsp butter
  • 4 cups mixed nuts & seeds, roasted and finely chopped (i recommend using lots of sunflower seeds and pepitas - they're usually cheap!)
  • 2/3 cup feta cheese, crumbled
  • 3/4 cup tahini
  • 1/2 cup hot water
  • 1 tbsp braggs (or to taste)
  • salt to taste
  • pepper to taste
  • 2 winter squash, cut in half with seeds scooped (or substitute for any other vegetable you'd like to stuff!)

Directions

  1. 1
    Melt butter in a large wok or pot on medium-low heat. Saute onions until transluscent. Turn the heat up to medium, then add garlic and kale along with a splash of water or cider vinegar. Allow the veggies to cook until the kale is bright green. Remove from heat. Add the nuts and the feta and combine. Set aside. Place the tahini in a mason jar. Add the braggs, salt and pepper, then slowly combine the mixture by adding hot water a little at a time, then shaking the jar (with the lid on!!!). Keep adding hot water until your tahini mixture is the consistency of a thin cream sauce. Add the tahini mixture to the nut and kale mixture and combine. Fill the squash halves with the kale-tahini-nut mixture, and place in a casserole dish or on a baking tray. Bake at 350-400 until your squash (or other stuffed vegetable is cooked through. Enjoy!

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