Stuffed Squash With Cashew Mozzarella



















Prep time: 20 minutes (after soaking - see below)
Cook time: 65 minutes
Serves: 2

Ingredients: 

For the stuffing:

1 butternut squash cut in half lengthwise
1 1/2 cups of oat groats (soaked 8 hours)
1 cup of butter beans (or lima beans)
1 apple cut into 1/2 inch pieces
1 stalk of celery chopped
1 carrot chopped
1 cup of greens (chard, kale, spinach)
1 cup vegetable broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon of garlic granules
1 teaspoon of onion granules
1 teaspoon lemon juice

For the Cashew Mozzarella:

1/3 cup raw unsalted cashews soaked for 2-4 hours
1 1/2 cup water
1 teaspoon tapioca powder
1/2 teaspoon lemon juice
1/4 cup of nutritional yeast
1/2 teaspoon salt

1 tablespoon pine nuts - optional


Directions:



  1. Preheat oven to 400 degrees.  Once oven is preheated cook the squash for 50 minutes or until a fork can easily go through it.  Be careful not to overcook the squash or it will not hold the stuffing very well. 
  2. While the squash cooks, drain and rinse the oat groats.  Add them to a medium sized pot with 3 cups of water.  Bring the water to a boil and then turn the heat down so that they simmer.  Simmer for about 50 minutes or until the groats are tender.
  3. In a large pot, add about 1/4 cup of the broth and turn the burner on to medium-high.  Add the vegetables, beans, apple and spices.  Cover and cook until vegetables are tender, about 15 minutes. Occasionally stir the vegetables.  
  4. Once the oat groats are cooked, add them to the pot of vegetables and mix it all together.  Adjust spices if needed.
  5. Making the cheese:  Rinse and drain the cashews.  Add all ingredients to a high-speed blender  and blend until smooth.  Pour the mixture into a medium pot on low heat, stir constantly to prevent sticking.  Cook for about 15 minutes or until the sauce thickens into a nice melted mozzarella cheese.  
  6. Remove the butternut squash from the oven and let cool for about 10 minutes.  Scoop out the seeds.  Scoop out some of the squash and add it to the vegetable mixture and stir.  Take enough so there's room for filling, but not so much that it loses its integrity.  
  7. Scoop about 3/4 cup of the filling into each half of the squash.  Squish the mixture down so that it is all nice and compact.  Add about 1/4 cup of the cashew mozzarella cheese to the top.  Garnish with fresh black pepper and pine nuts.
  8. Bake the squash at 400 degrees for about 10-15 minutes or until the top begins to brown.
  9. Serve hot and enjoy!

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