MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baked Stuffed Squash
Categories: Stuffed veg, Squash
Yield: 2 Servings

1 md Butternut squash
2 tb Sunflower oil
1 c Onions (2 md); chopped
1 Ginger piece (1");
- finely chopped
5 cl Garlic; minced
1 ts Dried dill
1 ts Basil
1 md Sweet red pepper; chopped
1/2 lb Tofu; mashed
3/4 c Tahini
1 1/2 c Water
1 tb Flour
1 tb Tamari; or more to taste
Ground black pepper;
- to taste
1/2 c Fresh parsley; minced

Cut squash in half, scoop out seeds, and bake face down in pan at
400°F until tender (approximately 45 minutes).

In a 10" frying pan, heat the oil and sauté onions, ginger, garlic,
dill, and basil over medium heat until they begin to brown. Add
chopped peppers. Continue to cook approximately 2 minutes more.

Meanwhile, put tofu in medium-sized saucepan. Add tahini and mix
well. Then slowly add water and cook over low heat, stirring with a
whisk, until the sauce is thoroughly combined.

Add flour to sautéed vegetables, then combine vegetables with
tofu-tahini sauce. Continue to simmer on very low heat. Add tamari
and ground pepper to taste and more water if sauce becomes too thick.
Mix in the parsley and serve over squash.

Recipe by Horn of the Moon Cookbook by Ginny Callan

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