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Cheesy Stuffed Butternut Squash

Updated: Mar 25

Wholesome and healthy would describe this dish best. One of meals that just feels like cuddles and love for your belly. The kinda comfort food that doesn't leave you feeling heavy and uncomfortable, the kind comfort food...Just how it should be! Also can't say i got the best pictures of this, i'll take some next time i make it..i was just so hungry and couldn't wait ๐Ÿ˜‚๐Ÿ˜‚.


I n g r e d i e n t s

1 1/2 cup zucchini chopped

1 cup peppers chopped

3/4 cup parsley chopped

1 tsp pink Himalayan sea salt

1/4 cup fresh mint chopped

1 tbsp nutritional yeast

1 cup cooked tricolored quinoa

1 tbsp mixed dried herbs

1 tbsp liquid aminos

1 tsp paprika

1/2 cup grated vegan mozeralla ( I use miyokos)

1/2 cup vegan ricotta or vegan cream cheese ( i use kite hill ricotta)


T h e M a g i c

  1. Preheat your oven to 400F (200C).

  2. Chop your butternut in half, oil it and place on parchment paper on a baking tray skin side up

  3. Place in oven and bake for about 40 minutes

  4. Meanwhile, heat oil in a pan and add your peppers & zucchini and saute for a couple of minutes till soft

  5. Add in the cooked quinoa and rest of the ingredients except the ricotta and cheese

  6. Cook for another 5 minutes and leave aside till the butternut is ready

  7. Once the butternut is soft fluffy and caramalised take it out the oven and scrape out the seeds and some of the filling

  8. Crumble in your ricotta on the bottom then add the filling and lastly the grated mozzarella and a dash of mixed herbs

  9. Place back into the oven at 450F or on grill mode to let the cheese melt

  10. Remove from the oven and let cool for a couple of minutes


โ™ก Sprinkle some love, say a prayer of gratitude and nourish yourself โ™ก

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