INGREDIENTS
1 large
acorn squash
1 1/2 tbsps
olive oil
3/4 tsp
salt
1 serving
bell pepper
6 cups
baby spinach
1/3 cup
pomegranate seeds
3/4 cup
pepitas
2 tbsps
maple syrup
1 tsp
olive oil
1/2 tbsp
thyme
1/4 tsp
salt
1/4 tsp
pepper
1/3 cup
tahini
2 tbsps
orange juice
2 tbsps
water
2 tsps
maple syrup
1/2 tsp
cinnamon
1/2 tsp
sea salt