Vegan Butternut Squash Stuffed Shells

Ingredients

• Squash

  Winter, butternut, raw

  1 cup, cubes or 140g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Jumbo Shells

  Good & Gather

  16 shells dry or 149g

• Cashew nuts

  Nuts, raw

  1 cup or 137g

• Water

  Plain, clean water

  1 cup or 237g

• Garlic

  Raw

  1 clove or 3g

• Lemon juice

  Raw

  3 tbsp or 45g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Spinach

  Raw

  4 cup or 120g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  1 cup or 252g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Lemon zest

  ½ tsp or 1g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

Directions

1. Soak cashews in water for 3 to 4 hours, preferably overnight. Drain and rinse.
2. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Peel and cube butternut squash. Toss with olive oil, salt, and pepper. Roast until golden brown, 20 to 25 minutes.
3. Blend drained cashews, water, garlic, lemon juice, and salt and pepper to taste for the cashew cream. Adjust seasonings as needed.
4. Sauté spinach with olive oil and salt until wilted. Let cool, squeeze out liquid, and chop. Combine with crumbled tofu, oregano, lemon zest, red pepper flakes, and cashew cream. Season with salt and pepper.
5. Boil jumbo pasta shells until al dente. Drain.
6. Assemble the shells with filling and butternut squash cubes. Place in a baking dish with cashew cream. Drizzle with olive oil and bake for 15 minutes at 350°F.

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