Butternut Squash Stuffed Shells
/Ingredients
1½ cups cubed butternut squash
Extra virgin olive oil, for drizzling
16 jumbo shells
Filling
4 cups fresh baby spinach
1 teaspoon dried oregano
1/2 teaspoon lemon zest
pinch of red pepper flakes
1 cup cashew cream, from the recipe above
Sea salt and freshly ground pepper
Cashew Cream
1½ cups raw cashews*, see note
1 cup fresh water
1 garlic clove
3½ tablespoons fresh lemon juice
1/2 teaspoon sea salt
freshly ground pepper
Instructions
Preheat the oven to 350°F and line a baking sheet with parchment paper. Toss the butternut squash with a drizzle of olive oil and a few generous pinches of salt and pepper. Roast until golden brown, 20 to 25 minutes.
Make the cashew cream: Pour boiling water over cashews, just enough to cover and let sit for one hour. Blend together the drained raw cashews, fresh water, garlic, lemon juice, 1/2 teaspoon salt and pepper.*
Make the filling: Mix the cooled squash, spinach, and 1 cup of cashew cream with the lemon zest, oregano and red pepper flakes.
Bring a large pot of salted water to a boil. Add the shells and cook according to the package directions until al dente. Drain.
Assemble the shells. Spray the bottom of an 11x7-inch baking dish with olive oil. Fill each cooked shell with some of the filling and place into the baking dish. Drizzle a little olive oil over the shells, cover with foil, and bake for 15 minutes, or until heated through. Remove from the oven and serve with the remaining cashew cream. **
*If you are not going vegan, you can substitute 8 oz of skim ricotta cheese for the cashew cream.
**Feel free to drizzle fresh marinara over the shells before you bake
