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Butternut Squash Stuffed Shells (Vegan)
Ingredients
  • subheading: UNITS USM:
  • subheading: SCALE 1X 2X 3X:
  • 3 to 4 lbs. butternut squash (about 5 to 6 cups), seeds removed and cut into ½ inch cubes
  • 1 tablespoon olive oil
  • 1 clove garlic
  • ¼ to ½ teaspoon thyme
  • ¼ teaspoon red pepper flakes, or to taste
  • 1 to 2 cups water or vegetable broth
  • 2 cups cashew ricotta or tofu ricotta
  • 2 handfuls of fresh spinach (about 2 to 3 oz.) or 1 package (10oz.) frozen, thawed and squeezed
  • 20 to 22 jumbo shells
  • mineral salt, to taste
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