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13Ingredients
55Minutes
540Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 lb. kabocha squash
- 1 Tbsp. sesame oil
- 1 cup cooked brown rice
- 2 cups baby spinach
- sesame seeds (for serving)
- red pepper flakes (for serving)
- 1/4 cup Tahini
- 1 clove garlic (minced)
- 1 tsp. minced ginger (fresh)
- 2 tsp. sesame oil
- 2 tsp. low sodium soy sauce (or tamari)
- 1/2 lemon
- 2 Tbsp. water
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol |
| Sodium240mg10% |
| Potassium1450mg41% |
| Protein13g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate64g21% |
| Dietary Fiber15g60% |
| Sugars6g |
| Vitamin A200% |
| Vitamin C110% |
| Calcium30% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Ethan G. 3 years ago
Awesome recipe. Flavors work very well together and each ingredient enhances the other (might be biased because I love tahini). I just wish winter squashes were easier to prep! Regardless, I'm happy that this is the recipe that introduced me to kabocha.