Meatless Mondays Butternut Squash Stuffed Shells

//Meatless Mondays Butternut Squash Stuffed Shells

Meatless Mondays Butternut Squash Stuffed Shells

Meatless Monday Butternut Squash Stuffed Shells

At almost 1 gram of protein per tablespoon, cashew cream is an amazing substitute for meatless monday’s. Not to mention it is also cholesterol free and a good source of copper, fiber and healthy monounsaturated fats. Try this recipe out today!

What you’ll need:

  • 1 ½ cups cubed butternut squash
  • extra virgin olive oil, for drizzling
  • 16 jumbo shells

Cashew Cream:

  • 1 ½ cups raw cashews
  • 1 cup fresh water
  • 1 garlic clove
  • 3 ½ tablespoons fresh lemon juice
  • freshly ground pepper


  • 4 cups fresh baby spinach
  • 1 cup crumbled firm tofu
  • 1 teaspoon dried oregano
  • ½ teaspoon lemon zest
  • pinch of red pepper flakes
  • 1 cup cashew cream
  • sea salt and freshly ground pepper


  1. 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.
  2. Make the cashew cream: Blend together the drained raw cashews, fresh water, garlic, lemon juice, ½ teaspoon salt and pepper.
  3. Make the filling: In a medium skillet, heat a drizzle of olive oil over medium heat. Add the spinach in increments, along with a pinch of salt, and sauté until all the spinach is incorporated and wilted. Remove from heat and let cool slightly. Squeeze out any excess liquid and chop. In a medium bowl, combine the the spinach with the crumbled tofu, oregano, lemon zest, red pepper flakes, at least ¼ teaspoon salt, freshly ground black pepper and 1 cup of cashew cream. Season to taste, adding more salt and pepper as desired.
  4. Bring a large pot of salted water to a boil. Add the shells and cook according to the package directions until al dente. Drain.
  5. Assemble the shells. Spread ¼ cup of the reserved cashew cream on the bottom of an 11×7-inch baking dish. Fill each shell with some of the filling and a few cubes of butternut squash, and place into the baking dish. Drizzle a little olive oil over the shells and bake, covered, for 15 minutes, or until heated through. Remove from the oven and serve with the remaining cashew cream.

By |2019-01-25T14:06:05+00:00January 28th, 2019|Meatless Mondays|0 Comments

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