Wash and cut your squash in half, vertically. Remove the seeds and slightly over scoop a bit to make more room for stuffing.
Line a baking sheet with unbleached parchment paper or a non stick baking liner. Place each squash facedown and bake for 40-50 minutes, or until tender. Time varies depending on the thickness. I recommend checking on them after 30 minutes.
While your squash is roasting, steam your rice until tender.
Remove the squash from the oven and let cool them for a few minutes.
Flip over and stuff each squash with rice, lightly pressing down to make room for more.
Top with sauce, seasonings to taste and sesame seeds (optional).
CuisineGluten-free, Vegan, Oil-free, Soy-free
Recipe by The Plant Philosophy at https://theplantphilosophy.com/lets-eat-stuffed-roasted-butternut-squash-walnut-spinach-sauce/