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Baked Stuffed Butternut Squash

I found this great recipe for stuffed squash, decided to make it. I then realized the directions don’t actually say to stuff the squash, only to serve on TOP of the squash. Once I had cooked the squash I scooped a little bit out to fit the stuffing mixture in/on it and put it back in the oven for 10-15 minutes. You don’t have to do it that way, but it’s just another idea! Either way, it will be delicious.

• 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, mashed
• 3/4 cup tahini
• 1 1/2 cups water
• 1 tablespoon flour
• 1 tablespoon tamari
• 1/2 cup fresh parsley, chopped

Bake squash cut side down, 400F degrees oven for 45 minutes.
While squash is baking, In a skillet heat oil, saute onions, ginger, garlic, dill weed& basil.
Cook over medium heat until they begin to brown.
Add chopped Pepper, continue to cook for approximately 2 minutes.
Meanwhile, put the tofu in a saucepan, add tahini and mix well.
Slowly add the water and cook over low heat, stirring with a whisk until sauce is thoroughly combined.
Add flour to the sauted veggies.
Combine veggies and the tahini-tofu sauce.
Continue to simmer on very low heat Add tamari and pepper (add more water if the sauce gets too thick).
Mix in parsley and serve over squash.

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