Winter is finally here in Texas, so bring on the squash! Lately I’ve been a bit obsessed with delicate squash. So much so that I took it upon myself to feature them in an extra special recipe today. This month officially marks two years collaborating with Kroger co. Using my favorite products by Simple Truth and sharing vegan recipes I love! Which wouldn’t be possible without the endless love and support you all have shown me.
I really want to take this moment to express my gratitude to all of you. Thank you for reading my posts, making my recipes and engaging with me week to week. You have no idea how honored I am to have a platform that connects me with so many amazing people. I will never take for granted the abundance of love you’ve shown me. Your support makes all of this possible – I’m living my dream life and working my dream job!
Here’s to 2018. May the next year be full of wholesome meals, warm hugs and happiness for all of you! I wish you the best in all of your endeavors. You can make your dreams come true. Stay focused, work hard and never give up. Enough of sappy stuff – I’m sorry. I just love you all so much!
Back to this recipe though. I wanted to challenge myself to focus on creating more wholesome meals using only ingredients I have on hand. Which is why this meal in particular looks like it belongs in a Shrek movie. I know, it’s a little bizarre looking. But trust me when I say this combo is out of this world! Each delicate squash boat is hallowed out and stuffed with a creamy pasta. Tossed in a super simple green sauce, I snuck in some spinach for the kiddos – they’ll never know. Topped off with my favorite coconut bacon and sunflower seed parmesan cheeze.
You have to give this recipe a try. If you do, be sure to snap a photo and tag me @PlantPhilosophy on Instagram using the hashtag #PlantPhilosophy so I don’t miss seeing your post.
Creamy Roasted Garlic & Spinach Pasta Stuffed Delicata Squash Boats
Yield 4 servings
- 1/2 pound Simple Truth Angel Hair Pasta
- 4 Delicata Squash, seeded + 1/4 slice removed
- Sunflower Seed Parm, to top
- Coconut Bacon, to top
- Salt & Pepper, to taste
- Oil, optional
Roasted Green Sauce:
- Squash tops, baked (about 2 cups)
- 1 bulb Roasted Garlic (8+ cloves)
- 2 cups Fresh Baby Spinach
- 1/2 cup Reserved Pasta Water
- 1/4 cup Non-Dairy Milk*
- 1/4 cup Nutritional Yeast
- 2 tbsp Lemon Juice
- Salt & Pepper, to taste
Preheat oven to 425 F.
Wash and dry your squashes. Remove about 1/4 of one side, horizontally.
Scoop out the seeds and discard.
Sprinkle with salt and pepper and place on a lined baking sheet, cut side down.
Remove the top of a bulb of garlic and either wrap in foil or twist in parchment paper. Oil-free roasting method here.
Bake for 25 minutes or until tender. I flipped mine over and broiled the tops for 2-3 minutes for added flavor and color.
Bring a large pot of water to a boil. Add pasta once the squash is done and sauce is ready to be blended.
Cook pasta as directions recommend. Drain, saving some of the water to blend the sauce. You can either add oil to the pasta to keep it from sticking or rinse it with cold water and keep it on water until you’re ready to toss it with the sauce. This will ensure the pasta doesn’t clump together or get mushy.
Add sauce ingredients to a blender or food processor (I recommend preparing the base of the sauce while the pasta is cooking).
Blend until smooth, adding more non-dairy milk or reserved pasta water as needed to thin it out.
Drain pasta again, if you kept is on water. Toss with sauce and assemble.
Fill each squash with pasta, top with coconut bacon and sunflower seed parmesan.
Courses Entree, Dinner, Lunch
PIN IT FOR LATER!
This is a sponsored conversation written by me on behalf of Kroger/Fred Meyer. The opinions and text are all mine.