Roasted Acorn Squash with White Beans, Kale, & Tahini

(Serves 1)

Ingredients

• 1/2 small acorn squash, seeds removed
• 1 small clove garlic, minced
• 1 1/2 cups kale, chopped
• 1 tsp. fresh grated ginger
• 3/4 cup canned, no-salt-added white beans
• 1 T tahini

Method

1. Pre-heat oven to 400 degrees.

2. In a small skillet over medium heat, cook garlic until softened, about 2-3 minutes.

3. Add kale, white beans, and ginger to the pan and cook until kale is just wilted and beans are heated through.

4. Place squash face-down on a baking sheet coated with non-stick spray. Roast for 15-20 minutes or until soft to the touch.

5. Remove squash from the oven, stuff with kale mixture, and drizzle with tahini.

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