Macro Acorn Squash Bowl with Mila, Massaged Kale and Tahini Sauce
Vegan, Gluten Free
2 acorn squash, cut in half and seeds removed
1 onion, quartered
4 cloves garlic, crushed
Olive oil spray
1 cup cooked brown rice
1 cup cooked black beans
4 Tbsp Mila (optional)
Salt and pepper, to taste.
1 bunch kale, stems removed and chopped
2 Tbsp ume plum vinegar (or sub any vinegar you like)
2 tsp olive oil
2 Tbsp tahini
2 Tbsp miso
2 Tbsp fresh lemon
1 Tbsp raw agave
1. Preheat oven to 375. Arrange squash, cut side up on baking dish, stuff with 1/4 onion and 1 clove garlic; spray with cooking spray, sprinkle with sea salt; bake 1 hour.
2. Mix kale ingredients together in medium bowl, massage kale until wilted, about a minute.
4. Mix tahini sauce in a small bowl.
3. Remove squash from oven. Remove onions and garlic; chopp and mix with rice, season to taste. Mix Mila with black beans if using. Stuff 1/4 cup black beans and 1/4 cup rice into each squash.
Serve each half squash with 1/4 kale and 1/4 tahini sauce.
(**Rosted potatos on the side optional - roast along with squash)