Recipe: Butternut Squash Stuffed Shells with Cashew Cream Sauce

Ingredients

• 2 cups cooked cubed butternut squash or sweet potatoes

• Extra virgin olive oil for drizzling

• 20 jumbo shells

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Filling Ingredients

• 5 cups of fresh baby spinach

• 1 block firm tofu

• 1 teaspoon oregano

• 1 teaspoon lemon zest

• ½ teaspoon of red pepper flakes

• Pink sea salt and fresh ground pepper to taste

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Cashew Cream Ingredients

• 2 cups raw cashews

• 1 cup spring water

• 1 tablespoon garlic

• 3 tablespoons lemon juice

• ½ teaspoon sea salt

• ¼ teaspoon freshly ground pepper

• 1 teaspoon natural cane sugar