Stuffed Squash Laced with Smoky Rich Tomato Sauce
Roasted Squash
  • 1lbs kabocha squashabout 4
  • 2 Tbsp coconut oilmelted
  • 14oz can black beansrinsed and drained
  • 1 firm but ripe avocadopeeled, pitted, and diced
  • 3 whole green onionsthinly sliced on the diagonal
  • 1/4cup thick plain yogurt
  • 1/4cup chopped cilantro
  • Crushed dried chiliesoptional
Smoky Rich Tomato Sauce
  • 1 Tbsp coconut oil
  • 1/2 sweet oniondiced
  • 2 large garlic clovessmashed and minced
  • 14oz can fire-roasted diced tomatoes
  • 2 dried datespitted
  • 1 Tbsp minced canned chipotle pepper
  • 1 Tbsp tahini or cashew butter
  • 2tsp cocoa powder
  • 1tsp ground cumin
  • 1/2tsp cinnamon
  • 1/2tsp dried thyme
  • 1/4tsp sea salt
  • Freshly squeezed juice from 1 lime
  1. Preheat oven to 400 F.
  2. Cut squash in half, lengthwise, and scrape out seeds. Cut each half into 3 wedges. Place on parchment-lined baking sheet and brush inside flesh with melted coconut oil. Bake in oven for 30 to 35 minutes, or until squash is tender when pierced.
  3. For tomato sauce, in medium-heavy saucepan, heat oil. Add onion and sauté over medium heat until soft and clear. Do not brown. Add garlic and sauté for a minute. If saucepan is too dry, add a splash of water. Stir in tomatoes and their juice along with remaining sauce ingredients. Gently simmer for 5 to 10 minutes for flavors to blend. Transfer to blender and purée until almost smooth but still a little chunky. Set aside. Cover to keep warm.
  4. When squash is baked as you like, remove and place wedges on serving plates. Drizzle ladles of Smoky Rich Tomato Sauce overtop. Scatter with black beans, diced avocado, and green onions. Dollop with yogurt, a smattering of cilantro, and a pinch of chilies, if desired.
Recipe Notes

Each serving contains: 374 calories; 13 protein; 16 g total fat (7 g sat. fat, 0 g trans fat); 56 g total carbohydrates; (22 g sugars, 16 g fiber); 536 mg sodium