Stuffed Butternut Squash with Cashew Nut Cheese
1 squash (cut in half, pulp and seeds scooped out, save the seeds)
1 large leek (chopped)
2 cloves of garlic (chopped)
1 large tomato (chopped up small)
2 handfuls of spinach (chopped)
About 5 tbsp of vegan cashew nut cheese
About 3 tbsp of pine nuts
Oil for cooking
(I use coconut oil)
Put all the pulp and seeds in a colander, then separate the seeds
from the pulp, lay them on a clean dry tea towel.
Score the squash diagonally and reasonably deep taking care not to go through skin.
Pre-heat oven to 180.
Pour a little water into an oven-proof dish, lay the squash flesh side down in dish, place in oven, and cook for around half an hour.
Whilst it is cooking…… Chop all veg and keep to one side.
Dry fry the pine nuts until light brown and set aside.
Pour a little soy sauce onto the dried pumpkin seeds and put on a baking sheet in the bottom of the oven for around 15 mins until crispy.
Heat around 2 tbsp of coconut oil in a wok and fry the leek slowly, add the garlic and cook for 5 mins on low heat.
Add spinach and slowly cook until wilted.
Add the tomato and continue to cook for a further 5 mins.
Stir in the cashew nut cheese and turn off heat.
Keep checking on the squash and when the flesh is soft remove from the oven, leave to cool for a few moments and gently scoop flesh out.
Add squash to the wok along with the pine nuts and stir well.
Spoon mixture back into the squash cases and place back in the oven for around 15/20 mins.
Sprinkle the seeds on top (or into a dish and serve with an aperitif )
Serve with a large green salad.