A hearty winter squash bowl featuring sesame kabocha squash, spinach, rice, and an easy tahini sauce.
- 1 pound kabocha squash
- 1 tablespoon sesame oil
- 1 cup cooked brown rice
- 2 cups baby spinach
- Sesame seeds (for serving)
- Red pepper flakes (for serving)
- 1/4 cup tahini
- 1 clove garlic (minced)
- 1 teaspoon fresh minced ginger
- 2 teaspoons sesame oil
- 2 teaspoons low-sodium soy sauce or tamari
- Juice from half a lemon
- 2 tablespoons water
- Heat oven to 400˚ F. Prep the squash by washing, drying, and cutting into ½” thick slices with the skin still on (or if you prefer, remove the skin). Toss the squash with the sesame oil and spread into a single layer on a sheet tray. Roast until the squash is tender and browning, 30 to 40 minutes.
- While the squash is roasting, combine the ingredients for the tahini sauce in a bowl and whisk until well combined.
- Assemble the bowls with the rice, spinach, roasted squash, a drizzle of the tahini sauce, and a sprinkle of sesame seeds and red pepper flakes.
Tips & Tricks: Roast the kabocha squash until the skin on the squash is edible. If the squash is older or you’re not sure, cut the squash into wedges and remove the skin before roasting.
Nutritional: See the information.
- Calories: 470
- Sugar: 5.5
- Sodium: 207.2
- Fat: 28.4
- Carbohydrates: 50.9
- Fiber: 8.4
- Protein: 10.1