Delicious Butternut Squash Bowl

Tonight for supper, I had a simple supper that required a little bit more effort, but it was well worth it!  I had baked butternut squash (the squash was cut in half, the seeds were scooped out, chopped onion, garlic, and almonds were added to the scooped out spot, oil, basil and oregano were added over the entire squash, and the squash was baked at 350 degrees for 70 minutes).  I mixed the squash with forbidden rice (1:2 ratio of rice to water, cooked for 40 minutes).  Forbidden rice is black in color like wild rice, but has the texture of short grain brown rice - it is so yummy!  I also had pinto beans (soaked for 4 hours +, cooked for 60 minutes) and a stir fry (with onion, garlic, crimini mushrooms, zucchini, green beans, sugar snap peas, broccoli, and black kale).  Once all of the food was dished up, I topped it with a tahini sauce (1 1/2 lemons, freshly squeezed, 4 tbsp of tahini, 1 tbsp flax oil, 3/4 tsp sesame oil, 1/4 tsp sea salt).  This was a delicious (warm) winter day meal and was totally worth the extra time and work!