[recipe title=”Sage and Butternut Squash Stuffed Shells” servings=”8-10″ time=”2hr” difficulty=”easy”]
1 small butternut squash, peeled and diced small (~1/4″ dice)
2 boxes Mori-Nu silken tofu
6 tablespoons nutritional yeast flakes
1 heaping tablespoon onion powder
1 level tablespoon garlic powder
2 teaspoons kosher salt
1 tablespoon agar agar powder
~20-30 leaves fresh, minced basil
~30 fresh sage leaves, minced (~2 tablespoons of loose shreds)
1 box jumbo shells
2 onions, diced
4 garlic cloves, minced
1 tablespoon dried thyme
1 tablespoon dried marjoram
1 tablespoon dried oregano
1 tablespoon dried, whole fennel seeds
1 tablespoon brown sugar (optional, depending on acidity of your choice of jarred sauce)
~56 ounces tomato sauce (I often used Muir Glen chunky tomato sauce)
Preheat the oven to 425F. Bring a large pot of salted water to boil, in preparation for the shells.
Spread the squash on a baking sheet lined with parchment or a silicone baking mat. Roast for 15-20 minutes, or until squash is easily pierced with a fork. Remove and let cool. Reduce oven temperature to 350 F.
To prepare the quick marinara, saute onions (I usually do a water saute). When soft and caramelized, add garlic and dried herbs. After ~30 seconds, or when garlic and herbs are aromatic, add tomato sauce and brown sugar. Simmer for another 10 minutes.
Boil the jumbo shells according to package directions.
In a blender, combine the tofu, yeast flakes, onion powder, garlic powder, kosher salt and agar agar powder. Once blended, remove to a large bowl and stir in sage, basil and cooled squash.
Spoon ~1.5-2 cups marinara in bottom of an oven-safe 9″x13″ pan, ideally one with a lid. Stuff cooled shells with tofu squash mixture and arrange in baking pan. Cover shells with remaining marinara, and then cover with lid or tin foil. Bake at 350F for ~30 min. Cool slightly then enjoy!