Vegan Stuffed Delicata Squash
Ingredients
- 4 Delicata Squash
- 1/2 tsp Vegetable oil
- 1 tbsp Garlic, minced
Cashew cheese
- 1 cup Cashews
- 1 small Garlic clove
- 1 tbsp Lemon juice
- 1 tsp Salt
- 3/4 tsp Nutritional yeast
- 1 tsp Italian seasoning blend
- 3/4 cup Water
Stuffing
- 1 1/2 cups cooked Quinoa
- 1/2 cup chopped Onion
- 1/2 cup Peas
- 1 cup Spinach
- 1/4 cup chopped Celery
- 1/2 cup plus Cashew cheese
Preparation
Preheat the oven to 400°F.
Cut the delicata squash in half lengthwise and remove the seeds.
Coat the squash halves with vegetable oil and minced garlic.
Bake for 20-30 minutes until softened.
Meanwhile, blend all cashew cheese ingredients until smooth.
Spray a pan and sauté the onion for 3 minutes over medium heat.
Add the quinoa, peas, spinach, and celery, and sauté for another 1 minute.
If the mixture is sticking, add a splash of water.
Stir in the cashew cheese to achieve a creamy risotto-like consistency and turn off the heat.
Stuff the baked squash with the stuffing mixture.
Optionally, top with favorite nuts or seeds.
Bake for an additional 5 minutes.
Serve.
