Vegan Butternut Squash Stuffed Shells

Vegan Butternut Squash Stuffed Shells Healthy Recipe

6 Servings 60 min Cook

Macros/Serving: 431 Calories
Tags:vegan |


1 Cup, cubes Squash
1 Tbsp Olive Oil
5 1 Pkg dry Shells
1 Cup Cashew Nuts
1 Cup Water
1 Clove Garlic
3 Tbsp Lemon Juice
1 Dash Salt
1 Dash Pepper
4 Cup Spinach
1 Cup Tofu
1 Tsp, leaves Oregano
1/2 Tsp Lemon Zest
1/4 Tsp Crushed Red Pepper Flakes


Soak cashews in water 3 to 4 hours, preferably overnight, then drain and rinse.

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Peel and cube butternut squash.

Toss the butternut squash with a drizzle of olive oil and a few pinches of salt and pepper.

Roast until golden brown, 20 to 25 minutes.

Make the cashew cream: Blend together the drained raw cashews, fresh water, garlic, lemon juice, and generous pinches of salt and pepper.

Taste and adjust seasonings.

Make the filling: In a medium skillet, heat a drizzle of olive oil over medium heat.

Add the spinach in increments, along with a pinch of salt, and sauté until all the spinach is incorporated and wilted.

Remove from heat and let cool slightly.

Squeeze out any excess liquid and chop.

In a medium bowl, combine the the spinach with the crumbled tofu, oregano, lemon zest, red pepper flakes, and 1 cup of cashew cream.

Season generously with salt and pepper, to taste.

Bring a large pot of salted water to a boil.

Add the jumbo pasta shells and cook according to the package directions until al dente.


Assemble the shells.

Spread ¼ cup of the reserved cashew cream on the bottom of an 11x7-inch baking dish.

Fill each shell with some of the filling and a few cubes of butternut squash, and place into the baking dish.

Drizzle a little olive oil over the shells and bake for 15 minutes, or until browned on top and heated through.

Remove from the oven and serve with the remaining cashew cream.