Pomegranate, Mint, Cucumber Stuffed Honeynut Squash with tangy Sunflower Cream

Prep Time5 minsCook Time35 minsTotal Time40 mins
Sunflower Cream
 ½ cup Sunflower Seeds
 ½ cup + 2 tbsp Water
 1 ½ tbsp Lemon Juice
 ½ tsp Garlic Powder
 1 tsp Onion Powder
 1 tsp Dijon Mustard
 ½ tsp Braggs Liquid Aminos or Coconut Aminos
Stuffed Honeynut Squash
 2 Honeynut Squash
 2 cups finely chopped Greens (I used Spinach)
 15 oz Cannellini Beans
 1 cup diced Cucumber
 ½ cup Pomegranete Arils
 ½ cup finely chopped Parsley
 2 tbsp finely chopped Mint
 1 tsp Lemon Juice
 ½ tsp Braggs Liquid Aminos or Coconut Aminos
1

Preheat the oven to 400°F.
Cut the honeynut squash in half length wise. Scoop the seeds out with a spoon and discard or save for lightly roasting later.
Place flat side down on a pan lined with parchment paper or a silpat sheet.
Bake for 35 minutes or until you can easily pierce with a fork.

2

While the squash is roasting, combine all of the Sunflower Cream ingredients into a blender and blend until smooth. Set aside.

3

Combine remaining ingredients in a large bowl and mix until well combined.

4

Spoon this mixture on top of the cooked honeynut squash (best when still warm). Continue spooning the mixture until all of the squash have a heaping pile on top.

5

Put the Sunflower Cream into a piping bag or a sandwich bag (then cut the tip off and gently squeeze) to drizzle the cream over the squash, moving your hand back and forth quickly. Alternatively, you can drizzle with a spoon.

6

Enjoy!

7

*Note - you can use butternut squash, but only use one as it is much bigger so you will have less filling if you used two.
I prefer honeynut as it provides individual servings and is a bit sweeter!

 

Ingredients

Sunflower Cream
 ½ cup Sunflower Seeds
 ½ cup + 2 tbsp Water
 1 ½ tbsp Lemon Juice
 ½ tsp Garlic Powder
 1 tsp Onion Powder
 1 tsp Dijon Mustard
 ½ tsp Braggs Liquid Aminos or Coconut Aminos
Stuffed Honeynut Squash
 2 Honeynut Squash
 2 cups finely chopped Greens (I used Spinach)
 15 oz Cannellini Beans
 1 cup diced Cucumber
 ½ cup Pomegranete Arils
 ½ cup finely chopped Parsley
 2 tbsp finely chopped Mint
 1 tsp Lemon Juice
 ½ tsp Braggs Liquid Aminos or Coconut Aminos

Directions

1

Preheat the oven to 400°F.
Cut the honeynut squash in half length wise. Scoop the seeds out with a spoon and discard or save for lightly roasting later.
Place flat side down on a pan lined with parchment paper or a silpat sheet.
Bake for 35 minutes or until you can easily pierce with a fork.

2

While the squash is roasting, combine all of the Sunflower Cream ingredients into a blender and blend until smooth. Set aside.

3

Combine remaining ingredients in a large bowl and mix until well combined.

4

Spoon this mixture on top of the cooked honeynut squash (best when still warm). Continue spooning the mixture until all of the squash have a heaping pile on top.

5

Put the Sunflower Cream into a piping bag or a sandwich bag (then cut the tip off and gently squeeze) to drizzle the cream over the squash, moving your hand back and forth quickly. Alternatively, you can drizzle with a spoon.

6

Enjoy!

7

*Note - you can use butternut squash, but only use one as it is much bigger so you will have less filling if you used two.
I prefer honeynut as it provides individual servings and is a bit sweeter!

Pomegranate, Mint, Cucumber Stuffed Honeynut Squash with tangy Sunflower Cream
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