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

Yields1 ServingPrep 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

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.


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


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


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.


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.




*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!