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Butternut Tofu Stuffed Shells

What you need: 

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

What you do: 

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.

Preparation Time: 
20 minutes, Cooking time: 45 minutes
Cooking Time: 
45 minutes
Servings: 
4 to 6

SO HOW'D IT GO?

This was really good and made a lot. I like the suggestions of adding soy sausage and basil. I will have to try it that way next time. And there will definitely be a next time. Thank you :-)

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Yum festival!!!! Thank you! I added about 2 TB basil to mixture.

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I'm thrilled to have this recipe and can't wait to make it again, but just wanted to say to those of you making it for the first time: SEASON THOROUGHLY.  I added two cloves of garlic and a teaspoon of garlic powder and it still ended up being REALLY bland, but it's a great recipe!  taste your mixture before you start stuffing  ;)b

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Thank you for posting this recipe - the only change I made was that I added some crumbled vegan sausage to it.  My husband who is a meat-eater and makes a face everytime I say Tofu when asked what's for dinner loved it and requested that I make it again!

I had a really large butternut squash, used half for this recipe and the other half I mashed up with a little Earth Balance, added more crumbled vegan sausage, the last of the swiss chard from the garden and served it over warmed cornbread.

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I made this for an "American dinner" night for my 5 non-vegetarian housemates who were a little wary and nervous.  I didn't have a blender (or an oven--just a Dutch microwave with some toasting capabilities), so we mashed the tofu and the steamed butternut squash together, but it was still SO good and they each had second helpings :)  I think it would have tasted even better if the strange Dutch nutritional yeast I was led to buy here was real nutritional yeast, and if my ingredients had been creamed rather than mashed, so I'm going to keep on trying.  But it was still amazing!

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This tastes EXACTLY as if it were filled with cheese. So So So good.

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high five on this recipe, very good flavor !!!!! ;)b

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loved it! so quick and easy to make...one of the best recipes on here!  :)>>>

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i think it is sweet because the squash can be really sweet, depending on what you get. also, depending on the sauce - some companies put a a lot of sugar in their pasta sauces.

i never think of turnip greens as being sweet - they are bitter to me!

I think you're right. My squash was young and tender and I roasted it AND the crushed tomatoes I get from ALDI are always kind of sugary. But my greens tasted sweet like baby spinach (I expected them to be bitter too). So it was a combo of everything. Regardless, I would make this again. I love to throw squash into things, especially this time of year!

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i think it is sweet because the squash can be really sweet, depending on what you get. also, depending on the sauce - some companies put a a lot of sugar in their pasta sauces.

i never think of turnip greens as being sweet - they are bitter to me!

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