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Butternut Squash Stuffed Shells with Tofu Ricotta

What you need: 
Tofu ricotta:
1 package firm tofu
2 teaspoons of lemon juice
2 cloves garlic, minced
¼ teaspoon salt
Pinch of ground pepper
Handful of parsley
2 teaspoons olive oil
¼ cup nutritional yeast (optional)

Squash Filling:
1 butternut squash, peeled and cubed
½ white onion, diced
2-3 cloves garlic, minced
½ tablespoon basil
½ teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon ground sage
1 tablespoon brown sugar
¼ teaspoon salt
Pinch of ground black pepper
¼ cup olive oil
3-4 ice cubes

What you do: 

Tofu Ricotta:

In a food processor, combine tofu, lemon juice, garlic, salt, pepper, and parsley. Puree until smooth. Transfer mixture into a bowl. Add olive oil and nutritional yeast. Refrigerate until ready to stuff shells. 


Squash Filling:

Preheat oven to 350 degrees. In a large roasting pan, combine squash, onion, garlic, herbs, brown sugar, salt and pepper. Drizzle with the olive oil and stir, making sure everything is coated with oil. Place ice cubes on top of the mixture. Cover with foil, and bake for 30-35 minutes or until squash is soft. 
Remove foil and allow the mixture to cool until it can be handled. Once cooled, pour mixture into a food processor and puree until smooth.

Cook the shells according to the package directions. Drain and rinse with cold water.

In a 13x9” baking pan, add a thin layer of pasta sauce (Francesco Rinaldi Sweet and Tasty Tomato is the best, but you can use any type you’d like!)  Stuff each shell half-way with the squash mixture and top with the tofu ricotta. Once all of the shells have been stuffed, top with the remaining pasta sauce. Bake at 350 for 25-30 minutes
Preparation Time: 
20 minutes
Cooking Time: 
1 hour
Servings: 
4
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