Baked Shells Stuffed with Cheesy Butternut Squash

Cashew Cheese Ingredients 2 cups soaked raw cashews, drained (A couple of hours or overnight soaking is best.) 2 tbs nutritional yeast 2 tbs lemon juice 2 tbs almond milk 1 tsp tahini 1/2 tbs onion powder 1 tsp salt Throw everything in a food processor or high-speed blender and blend until smooth. Store it in an air tight container for up to a week in the fridge. Stuffed Shells Ingredients 1 package of Shell Pasta (12-14 shells) 1 Butternut Squash herbs of your choice (chives & basil!) Cashew Cheese (recipe above) Stuffed Shells Instructions: Preheat the oven to 450 degrees. Slice a whole butternut squash down the middle and de-seeded it. Wash the outside of the butternut squash and nuke it for 3 minutes to make cutting easier. Roast the butternut squash for about 45 minutes (until tender). Prepare the macaroni shells, the big kind used for stuffing. After the butternut squash got all tender and delicious, scrape both sides all out into a bowl. Mix in 1/2 cup of pre-made cashew cheese, a handful of chopped basil and chives and salt and pepper to taste. Stuff the shells and place them in a baking pan. The amount of filling can stuff about 12-14 shells. Pour some store-bought marinara sauce over it and baked it at 350 degrees for about 10-15 minutes.

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