Ingredientes para Baked Stuffed Butternut Squash Vegetarian
- 1 butternut squash
- Sunflower Oil
- 1 medium onion
- 1 tablespoon grated fresh ginger
- 2 cloves garlic
- 1 tablespoon dried dill weed
- 1 tablespoon dried basil
- 1 bell pepper
- 8 ounces firm or extra-firm tofu
- 1/4 cup tahini
- 3/4 cup water
- 1 tablespoon all-purpose flour
- 1 tablespoon tamari
- a pinch of black pepper
- 1/4 cup chopped fresh parsley
- 1 tablespoon olive oil
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Cómo preparar Baked Stuffed Butternut Squash Vegetarian
- Preheat oven to 400°F (200°C).
- Cut butternut squash in half lengthwise, remove seeds, and place cut-side down on a baking sheet. Bake for 45 minutes, or until tender.
- While squash is baking, heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add 1 medium onion (chopped), 1 tablespoon grated ginger, 2 cloves garlic (minced), 1 tablespoon dried dill weed, and 1 tablespoon dried basil. Sauté for 5-7 minutes, until softened and lightly browned.
- Add 1 bell pepper (chopped) and cook for 2 minutes more.
- In a separate saucepan, combine 8 ounces firm or extra-firm tofu (crumbled), 1/4 cup tahini, and 1/4 cup water. Whisk until smooth.
- Gradually whisk in an additional 1/2 cup water until desired consistency is reached.
- Stir in 1 tablespoon all-purpose flour to the sautéed vegetables and cook for 1 minute.
- Combine the sautéed vegetables and the tofu-tahini sauce in the skillet.
- Reduce heat to low, stir in 1 tablespoon tamari (or soy sauce), and a pinch of black pepper.
- Stir in 1/4 cup chopped fresh parsley.
- Spoon the tofu-vegetable mixture into the baked butternut squash halves.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
77g
Fat
45g
Carbs
36g
