Baked Stuffed Butternut Squash, Vegetarian

Total Time: 1 hr 7 mins Preparation Time: 20 mins Cook Time: 47 mins

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 1 (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

Recipe

• 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.