Stuffed Squash Laced with Smoky Rich Tomato Sauce - alive magazine

Ingredients

• 1 kabocha squash, about 4 lbs (2 kg)
• 2 Tbsp (30 mL) coconut oil, melted
• 14 oz (398 mL) can black beans, rinsed and drained
• 1 firm but ripe avocado, peeled, pitted, and diced
• 3 whole green onions, thinly sliced on the diagonal
• 1/4 cup (60 mL) thick plain yogurt
• 1/4 cup (60 mL) chopped cilantro
• Crushed dried chilies (optional)
• 1 Tbsp (15 mL) coconut oil
• 1/2 sweet onion, diced
• 2 large garlic cloves, smashed and minced
• 14 oz (398 mL) can fire-roasted diced tomatoes
• 2 dried dates, pitted
• 1 Tbsp (15 mL) minced canned chipotle pepper
• 1 Tbsp (15 mL) tahini or cashew butter
• 2 tsp (10 mL) cocoa powder
• 1 tsp (5 mL) ground cumin
• 1/2 tsp (2 mL) cinnamon
• 1/2 tsp (2 mL) dried thyme
• 1/4 tsp (1 mL) sea salt
• Freshly squeezed juice from 1 lime