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


-Coconut oil for sautéing

-1.5 Cups cubed butternut squash

Safflower Oil >>> Safflower Oil is a great substitute for olive oil. It can be cooked to high temperatures, it is an unsaturated fat, and it has little taste

-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 >>> I did not have red pepper flakes so I added Paprika instead

-salt and pepper to taste >>> I have switched over to using pink himalayan salt which are packed with minerals which can increase hydration, aid in proper metabolism functioning, and help the intestines absorb nutrients (just to name a few!)

-1 Cup Cashew Cream


-Preheat oven to 350

-Toss the butternut squash with a drizzle of oil and a few pinches of salt and 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 and cook according to al dente package directions. Drain and set aside

-Make the filling: in medium skillet, heat coconut oil over medium heat. Add spinach in increments and saute until all spinach is incorporated and wilted. Remove from heat and let cool slightly. Squeeze out any excess liquid and chop. *Make sure not to use too much coconut oil, otherwise your spinach will have too much excess liquid


-In medium bowl, combine spinach with the crumbled tofu, oregano, lemon zest, red pepper flakes, and 1 Cup of Cashew Cream. Season with salt and 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 and a few cubes of butternut squash and place into baking dish


-Drizzle a little safflower oil over the shells and bake at 350 for 20 – 25 minutes, or until browned on top and heated through

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


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)

-Salt and pepper to taste


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

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


Balsamic Roasted Asparagus



-2 – 4 garlic cloves

-Salt and pepper

-Balsamic vinegar


-Preheat the oven to 400

-Cut asparagus to desired length (I usually cut in half), and place in oven safe casserole dish

-Pour balsamic vinegar over all asparagus, until it covers the entire bottom of the dish

-Season generously with salt and pepper

-Using a garlic press, press all garlic onto asparagus

-Using your hands, mix all the balsamic, salt and pepper, and garlic together, making sure it covers all of the asparagus

-Bake for at least 20 minutes, or until you reach desired firmness


Such a satisfying dinner that will leave you perfectly full ❤

Remember to always buy organic when you can




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