Tender greens, nutty tahini sauce and sweet acorn squash are best of friends in this healthy Macro Acorn Squash Bowl with Mila, Massaged Kale and Tahini Sauce.
One of the best things in life is meeting new people and experiencing new things. Last Saturday was one of the most fun and memorable. My friend Gregg, who has been supplying me the wines for the Wine Down Wednesday posts, and his wife Kerry (I hope that is the correct spelling!) had us over for dinner.
We wined and dined and had an amazing time. He showed us around his vintage home in Riverside – complete with wine memorabilia from Bono no less!
Also in attendance were my friends Alyson and her husband Chip, who brought a meteorite from their back yard as a dinner conversation piece, and Mark and Sheri – we all do yoga together so it was great to meet up off the mat. I can’t wait for us all to meet again.
To detox after a night of wine I got it into my head that I wanted to make a macro (macrobiotic) bowl with grains and veggies but when I looked at my acorn squash I just couldn’t remove the skin – it was too pretty – so I thought, why not turn the squash into the bowl?
Secondly, I’m always looking for new ways to eat my Mila. Because I write about Mila a lot, I created this little info blurb. That way any frequent visitors that already know the benefits can skip over that and head right to the recipe.
What is Mila?
Mila is an organically grown, non-genetically modified blend of chia seed that is cold pressed and sliced to make it more bio-available.
It is RAW, GLUTEN FREE, AND VEGAN, perfect for cooking and baking.
It is super high in OMEGA 3s – equal to fish oil pills per serving.
A single serving also has FIVE GRAMS OF FIBER, more antioxidants than blueberries, more iron than spinach and many more benefits.
This little seed has anti-inflammatory properties, is excellent for brain function, energy, elimination, sleep and the best part? It’s a FOOD!
Acorn Squash from KYV Farm
I got this unique acorn squash from Vivian at KYV Farm (CSA SIGNUPS ARE GOING ON NOW) I’ve never seen such a thing in the grocery store. I usually see the typical green acorn squash that has a tinge of orange but this one is the beauty queen of squashes.
Stuffed Acorn Squash
Stuffing them with onions and garlic during cooking imparts a LOT of flavor. This technique is perfect at Thanksgiving. While everyone is stuffing their bird you can stuff your squash.
- 2 acorn squash, cut in half and seeds removed
- 1 onion, quartered
- 4 cloves garlic, crushed
- Olive oil spray
- Sea salt
- 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
- Sea Salt
- 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; chop 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.
- Vegan, Gluten Free
- (**Roasted potatoes on the side optional - roast along with squash)
Nutrition Facts Macro Acorn Squash Bowl with Mila, Massaged Kale and Tahini Sauce.
Amount Per Serving
Total Fat 11.9 g
Saturated Fat 1.3 g
Polyunsaturated Fat 5.7 g
Monounsaturated Fat 3.4 g
Cholesterol 0.0 mg
Sodium 67.0 mg
Potassium 1,423.2 mg
Total Carbohydrate 63.5 g
Dietary Fiber 16.8 g
Sugars 3.3 g
Protein 14.0 g
Vitamin A 369.1 %
Vitamin B-12 0.1 %
Vitamin B-6 31.7 %
Vitamin C 141.5 %
Vitamin D 0.0 %
Vitamin E 8.0 %
Calcium 30.4 %
Copper 30.8 %
Folate 33.4 %
Iron 31.9 %
Magnesium 34.4 %
Manganese 78.5 %
Niacin 14.7 %
Pantothenic Acid 11.7 %
Phosphorus 36.6 %
Riboflavin 11.9 %
Selenium 5.7 %
Thiamin 39.7 %
Zinc 11.5 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
You’re eyeing the phone for takeout after work because you’re too tired to think of what to make for dinner.
Put the phone down and pick up my 6 Ingredient or Less Cookbook.
Home cooked. Simple. Fast.
Dawn Hutchins is plant-based lifestyle educator, author and self-taught chef. She holds a certificate in plant-based nutrition through Cornell University and the T. Colin Campbell Foundation and is a certified Nutritional Therapist with a focus in epigenetics. Discover the benefits that over 35,000 people have experienced through her recipes, cookbooks and revolutionary programs, learning how to eat more whole, plant foods – and loving it!