2 Servings 30 min Cook
1 Squash (4 inch dia) Squash
10 Oz Tofu
1/4 Cup Almond Milk
2 Tbsp Nutritional Yeast
1 Tbsp Olive Oil
1 Tbsp Rice Wine Vinegar
1 Tbsp Lemon Juice
2 Tsp Soy Sauce
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
1/2 Cup, pieces or slices Mushrooms
1/2 Cup Spinach
1/4 Cup Parsley
1/4 Cup Cashew Nuts
You can start with 1 pound of extra firm tofu and press for about 45 minutes to 1 hour.
Once the extra water has been drained off, it should be around the same weight (but it’s not critical if it’s slightly over or under.
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Preheat your oven to 400 degrees and line a baking dish with aluminum foil for easy clean up.
Set aside.
Slice your squash in half either lengthwise, and use a thin metal spoon to scrape out the seeds and guts.
Cut a small sliver off the bottoms of each half so that they can sit in the pan without falling or sliding.
Arrange in your baking dish so that there’s plenty of space between them.
In your food processor, place the tofu, non-dairy milk, nutritional yeast, oil, vinegar, lemon juice, soy sauce, garlic and onion powder.
Pulse to combine, until the mixture is mostly smooth and creamy, but still with a bit of texture.
Fold in the chopped mushrooms, spinach, parsley, and about 3 tablespoons of the chopped cashews until well combined.
Spoon the “ricotta” mixture into your squash as desired, and top with the remaining nuts.
Lightly spritz or brush the exteriors of the squash all over with olive oil, and pop them into the oven.
Bake for about 30 minutes, until the squash are fork-tender.
