uno 1. Cut the squash in half, lengthwise, and scrap out the seeds.
dos 2. Cut each half into 3 wedges.
tres 3. Place on parchment-lined baking sheet and brush inside with melted coconut oil.
cuatro 4. Bake for 30-45 minutes, or until it is tender when pierced with a fork.
Salsa de tomate:
1 Tbs. (15 ml) organic coconut oil
1/2 diced organic sweet onion
2 large organic garlic cloves, smashed and minced
14 ounce (400 g) (fire-roasted) dice tomatoes, save the juice
2 dried pitted organic dates
1 Tbs. (15 g) each: tahini or cashew butter and chipotle pepper
2 tsp. (10 g) cocoa powder
1 tsp. (5 g) each: cinnamon and dried thyme
little Himalayan salt
juice of 1 organic lime
cinco 5. Sauté onions in oil.
seis 6. Add garlic for a minute.
siete 7. Stir in the tomatoes with the juice.
ocho 8. Simmer for 5-10 minutes.
nueve 9. Purée until smooth but a little chunky.
diez 10. Sit aside and cover to keep warm.
Ahora (now):
once 11. When squash is baked, remove, place wedges on serving plates.
doce 12. Drizzle with the tomato sauce.
trece 13. Scatter with black beans, dice avocado, and green onions.
catorce 14. Dollop of yogurt, some cilantro/parsley, little lime juice, and pinch of chilies.
!Buen Provecho!
