1 small butternut squash, peeled and chopped
16 to 20 large shell shaped pasta (the big ones you can stuff)
1 pound firm tofu, drained
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon nutmeg, or to taste
1 teaspoon salt
3 tablespoons nutritional yeast
1/4 cup lemon juice
1 (24 ounce) jar pasta sauce
vegan cheese or nutritional yeast, to taste, optional
1. Steam squash until it is tender. You can also use other winter squashes. They all taste good. While the squash steams, boil the pasta shells per instructions. You will want them more on the "less cooked" side since they will be baked again. Once boiled, drain and rinse with cool water to cool.
2. Preheat the oven to 350 degrees Fahrenheit. Once squash in ready, combine the squash, tofu, seasonings, lemon, and nutritional yeast into a large bowl. Mash with a potato masher to break up the squash and tofu. Mix together to incorporate the seasonings into the mixture. Taste and adjust seasonings as desired.
3. Prepare a 9x11" baking dish by spreading a thin layer of sauce on the bottom. Take each shell and spoon in some filling. I like to stuff mine well and usually have leftover shells. More diligent stuffing should make sure all your shells have some filling in them. Depending on your squash, you might have a little more or less than what I had.
4. Once the shell is stuffed, place in pan and continue until all shells are stuffed. Once done, pour the rest of the pasta sauce on top. You can put some vegan cheese on top or nutritional yeast. I use nutritional yeast.
5. Bake for about 20 to 30 minutes, or until heated though and the top is starting to brown. Enjoy!
Source of recipe: My friend used to make something like this for me when I first started eating more vegan foods. I pimped it out.