Butternut Squash Stuffed Shells

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Y’all know I used to be president of the international Twilight fan club?

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I mean, not literally, but basically.

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I saw the first movie eight (!!!) times in theaters. Looking back, I’m not sure how I afforded this lifestyle considering I was 17 & made minimum wage working at a children’s shoe store……..I digress.

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This weekend, Garr & I took a trip to Forks, WA, the setting of my beloved Twilight. The entire three hours there I was like a combination of the emoji that is grinning really big & the one that is crying & the other that has his tongue out. So many emotions! I was going to see the town that spawned one of my 73 high school identities!!! It wasn’t until we arrived and cruised down main street that we realized there was nothing to do there and none of the movie scenes were actually filmed there………………………..This is what happens when you put me in charge of the adventure, OK?!

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Still introduced myself as Bella to everyone, haters say whatttttt.

 

 

Time: 1 1/2 hours (prep + cooking) | Serves: 3-4

Ingredients:

  • 1/2 package of jumbo shells, about 18 shells
  • 1/2 lb. of butternut squash, cubed
  • 1/2 cups of raw cashews, soaked overnight
  • 1 tbsp. of garlic, minced
  • Juice of 1/2 a lemon
  • 2-3 cups of fresh spinach
  • 1 cup firm tofu
  • 1/2 tsp. of lemon zest
  • 1 tsp. of crushed red pepper
  • 1 tsp. of cinnamon
  • 1 tsp. of italian seasoning
  • S+P, to taste
  • 3 tbsp. of olive oil

How to:

  • Preheat oven to 350 degrees
  • Wrap tofu in a clean dishcloth + set a heavy pot on top, let water drain for at least 15 minutes
  • Toss squash with 1 tbsp. of olive oil + cinnamon + S+P
  • Arrange on a lined baking sheet in an even layer
  • Bake for 25 minutes
  • Meanwhile, combine cashews + garlic + lemon juice + 1 cup of water + 1/2 tsp. of crushed red pepper + S+P in a food processor until smooth, set aside
  • Heat another tbsp. of olive oil in a skillet over low-medium heat
  • Add spinach + S+P, cook for 3-4 minutes or until wilted
  • Once cool, drain excess water from spinach + roughly chop
  • Crumble tofu + add to a bowl with chopped spinach + lemon zest + remaining crushed red pepper + italian seasoning + cup of the cashew cream + S+P
  • Cook pasta to al dente, drain
  • Once cool, stuff pasta with the spinach mix + some butternut squash
  • Repeat + arrange in a baking dish that has some cashew cream spread on it
  • Drizzle with remaining olive oil
  • Bake for 15 minutes
  • Drizzle remaining cashew cream on top
  • Serve hot
  • Fill up bath tub with water + place leftover pasta boats in tub + play battleship

 

This was Love & Lemons top recipe of 2016 & I had to try it! Original recipe here:

https://www.loveandlemons.com/vegan-butternut-squash-stuffed-shells/

17 thoughts on “Butternut Squash Stuffed Shells”

  3. anotherfoodieblogger says:
    Reply

    You be hilarious. When I was in college I saw India Jones and the Raiders of the Lost Ark 13 times at the theater, and I was broke as shit. I ate ramen noodles, beans, rice, and popcorn for an entire semester to be able to claim that fame. LOL. The stuffed shells look fantastic, by the way. 🙂

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  4. Osyth says:
    Reply

    😂 😂 😂 (and then slink off and feel faintly embarrassed when I realise this is exactly the sort of thing I have done countless times and I have no right to laugh)

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  8. Pingback: Conchiglioni Butternut Squash “Al Forno” – Hungry Breton
  9. cookiesnchem says:
    Reply

    Hey! I’ve been experimenting with veganism for the last 4 days, and have started to run out of ideas! Thank you for sharing and providing some inspiration. Your photography is gorgeous! This recipe is a true stunner. This recipe has all of my favourite ingredients so I can’t wait to try it 🙂

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