Squash Kimchi Bowls With Almond Sauce
[Vegan]

To Make the Squash:

1. Preheat the oven to 350°F.
2. Slice end stem off each squash. Slice in half lengthwise and scoop out seeds.
3. Lightly spray or coat with olive oil and sprinkle insides with salt.
4. Bake in oven for 30 minutes, or until flesh yields easily to a fork.

To Make the Filling:

1. Slice two standard sized pieces of whole grain bread into small cubes. Lay out on a baking sheet and lightly spray with olive oil and sprinkle some salt. Place in toaster oven until the bread is crispy, hard and browned, about 5-7 minutes. If you don't have a toaster place in the oven with the squash and keep a close eye on them so they don't burn. Once crunchy and browned, remove from oven, and they will crisp up even more. Once they have cooled, place inside a blender or food processor, and blend until only crumbs remain. Set aside.
2. Chop your kimchi and apple into bite-sized pieces.
3. Steam your brussels sprouts, as per your favorite method.

To Make the Sauce:

1. Combine almond butter, apple cider vinegar, maple syrup, cinnamon, and salt. As you mix, slowly add hot water until the mixture is pourable.

To Assemble Your Bowls:

1. Layer brussels sprouts, apples, and kimchi into the delicata squash wells.
2. Sprinkle breadcrumbs generously over the top of each squash. Either pour sauce directly over each "bowl" or place the assembled bowls back in the oven for a quick five-minute reheat to get everything a warm and crisp up the breadcrumbs. Be very careful not to burn the breadcrumbs.