Tuesday, June 16, 2015

Kabocha Squash with Garlic-Tahini Filling

(Makes 2 servings, ¼ kabocha each)


Another one of my Favorite Ultimate Reset Recipes!! Who would have thought :)


Ingredients
  • 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

Directions
  1. Preheat oven to 400° F.
  2. Place squash half cut side up on baking sheet.
  3. Combine tahini, miso, garlic, and oil in a small bowl; mix well.
  4. Cover cut side of squash evenly with tahini mixture.
  5. Bake for 30 minutes, or until squash is fork tender. Cut in half to make two servings.

Nutrition
  • Calories: 267
  • 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


Tips: Save one serving of Kabocha Squash to make Coconut-Kabocha Squash Soup for the next day's lunch.


Coconut-Kabocha Squash Soup


Ingredients
  • ¼ cup coconut milk
  • 1 serving Kabocha Squash with Garlic-Tahini Filling (see recipe on pg. 87)

Directions
  1. Place coconut milk and prepared squash in blender; cover. Blend until smooth.
  2. Transfer to small saucepan; cook at medium-low heat for 2 to 3 minutes, or until heated through.

Nutrition
  • Calories: 372
  • Total Fat: 32 g
  • Saturated Fat: 13 g
  • Cholesterol: 0 mg
  • Sodium: 232 mg
  • Carbohydrate: 20 g
  • Fiber: 5 g
  • Sugar: 0 g
  • Protein: 7 g




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