Roasted squash stuffed with creamy black rice, ginger edamame and citrus tahini sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper.

2. 2

   Place the acorn squash halves cut side up. Brush them with 1 tablespoon olive oil, 1/2 teaspoon salt, black pepper, and 1/2 tablespoon maple syrup. Roast for 35 to 40 minutes at 220 °C / 425 °F, until tender and browned around the edges.

3. 3

   Meanwhile, place the black rice in a saucepan with the water and 1/4 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 30 minutes. Add the light coconut milk and cook uncovered for 8 to 10 more minutes, stirring occasionally, until the rice is tender and creamy.

4. 4

   In a large skillet, toast the pumpkin seeds for 2 to 3 minutes over medium heat until crunchy. Remove and set aside.

5. 5

   In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the red onion and cook for 4 minutes. Stir in the garlic and fresh ginger and cook 1 minute more.

6. 6

   Add the edamame, ground cumin, smoked paprika, and 2 tablespoons water. Cook for 3 to 4 minutes, stirring, until the edamame is hot and fragrant.

7. 7

   Add the baby spinach to the skillet and cook for 1 minute until wilted. Fold in the creamy black rice and mix well to combine the onion, garlic, ginger, edamame, and spinach. Adjust with the remaining 1/4 teaspoon salt if needed.

8. 8

   For the sauce, whisk together the tahini, orange juice, orange zest, lime juice, apple cider vinegar, the remaining 1/2 tablespoon maple syrup, and 2 to 4 tablespoons water until smooth and pourable.

9. 9

   Fill each roasted squash half with the black rice mixture. Return to the oven for 8 minutes at 200 °C / 400 °F so everything heats through and the flavors settle.

10. 10

    Serve each half with the citrus tahini sauce spooned over the top. Finish with the toasted pumpkin seeds and chopped fresh cilantro.