Six Succulent Squash #3: Spaghetti Squash Bowl

A round ripe spaghetti squash makes the perfect container for millet, sunflower and pumpkin seeds, in a creamy cashew-tahini dressing, topped with quartered ripe orange-colored cherry tomatoes and black sesame seeds.  Eat with chopsticks to savor the flavor of the squash and seeds together.

You'll need: for each diner: 1/2 round orange spaghetti squash; 1/3 C millet, light miso, coconut oil; cashew nut butter, raw tahini (sesame seed butter), Jamaican thyme pesto (or basil pesto), soaked sunflower seeds, soaked pumpkin seeds, cherry tomatoes, black sesame seeds.
 Soak millet for two hours.  Drain, rinse well, and steam until very soft.  Cut the squash in half width-wise, and scoop out seeds and strings.  Steam until very tender. Place in individual rice bowls, and add a dab of coconut oil and a dusting of black sesame seeds.   In a large serving bowl, blend together 2 T. coconut oil, 1 T. light miso, 1 T. cashew nut butter, 1 T. raw tahini, and 1 T. Jamaican thyme pesto.  Mix in 1/4 C. of sunflower seeds and 1/4 C. pumpkin seeds.  Add cooked millet, and stir well to coat grain with dressing.  Top with 8-10 cherry tomatoes, quartered, and sprinkle liberally with black sesame seeds.
Diners are invited to fill their squash bowls from the millet bowl, returning for refills as desired.