Butternut Squash Stuffed Shells

So glad I am back to cooking vegan…it makes me so happy! I have been trying out a bunch of new recipes and was not disappointed by this one. The tedious process was definitely worth it, but I think next time I will save this one for a weekend dinner!

Butternut Squash Stuffed Shells

Ingredients 

-Coconut or extra virgin olive oil for sautéing

-1.5 Cups cubed butternut squash

-16 jumbo shells *Unfortunately, I could not find gluten free or organic shells. If you can find gluten free shells, that would make the entire recipe gluten free*

For the filling

-4 Cups fresh baby spinach

-1 Cup crumbled firm tofu

-1 teaspoon dried oregano

-1/2 teaspoon lemon zest

-pinch of red pepper flakes *optional*

-Pink himalayan salt & black pepper to taste

Cashew Cream

-1.5 Cups raw cashews

-1 Cup fresh water

-1 garlic clove

-3.5 Tablespoons fresh lemon juice ( ~ 1/2 of 1 lemon)

-Pink himalayan salt & black pepper to taste

Directions

-Preheat oven to 350°F

-Toss the butternut squash with a drizzle of oil & a few pinches of salt & pepper. Roast until golden brown, 20 – 25 minutes

-Make cashew cream filling (see below)

-Bring a large pot of water to a boil. Add shells & cook according to package directions. Drain & set aside

-Make the filling: in medium skillet, heat coconut oil over medium heat. Add spinach in increments & saute until all spinach is incorporated & wilted. Remove from heat and let cool slightly. Squeeze out any excess liquid & chop

-In medium bowl, combine spinach with the crumbled tofu, oregano, lemon zest, red pepper flakes, & 1 Cup of Cashew Cream. Season with salt & pepper

-Assemble the shells. Spread 1/4 Cup of Cashew Cream on the bottom of your baking dish. Fill each shell with some of the filling & a few cubes of butternut squash & place into baking dish

-Drizzle a little olive oil over the shells & bake for 20 – 25 minutes, or until browned on top & heated through

-Remove from the oven & serve with the remaining Cashew Cream

Cashew Cream

Directions

-In a small pot, bring water to a boil & add cashews. Cook for 6 – 8 minutes. Drain & set aside

-Blend together the cashews, fresh water, garlic, lemon juice, & generous pinches of salt and pepper

Butternut Squash Stuffed Shells Update

xoxo

 

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