Squash Stuffed with Tofutti Goodness
2 squash, halved
4 tablespoons vegan butter (I use Earth Balance), divided
salt and pepper, to taste
4 tablespoons vegan cream cheese (I use Tofutti with chives)
3-5 green onions, diced
1. Preheat oven to 375 degrees Fahrenheit. Take out the seeds of the squash and place 1 tablespoon vegan butter in each 1/2.
2. Bake for about 40 minutes. Every 10 minutes, baste the squash with the melted vegan butter around the squash, and sprinkle with salt and pepper.
3. When they are out of the oven, let cool slightly and spoon the vegan cream cheese into the middle of the squash, and top with green onions.
Source of recipe: My own last minute creation before Thanksgiving dinner.