Stuffed Yellow Squash Over Linguini

Standard
Ingredients:
  • Large Yellow Squash
  • Linguini
  • Favorite Spaghetti Sauce (jarred or homemade).  My favorite jarred sauce, so far, is Classico’s Tomato and Basil Sauce or Classico’s Fire Roasted Tomato Sauce.  I always purée my spaghetti sauces because I have a textural aversion to onion.
  • Porcupine “Meat”ball Stuffing (see below)

Prep:  Cut off end of Squash and scoop out seeds giving you a hollow to stuff.  (Leave handle of squash on; just remove the end.)  Stuff with porcupine “meat”ball stuffing.

Porcupine “Meat”ball Stuffing for the Squash:

  • Block of Organic Extra Firm Tofu
  • 1/2 cup to cup of chopped Walnuts
  • Olive Oil
  • Black Pepper
  • Garlic Powder
  • Basil
  • Oregano
  • Creole Mustard
  • Soy Sauce
  • Lemon Juice
  • Vegan Friendly Breadcrumbs (I recommend Edward and Sons Bread Crumbs or making your own) or crumbled day old bread
  • Vegan Mozzarella (optional)
  • Vegan Parmesan (optional)
  • Cooked Rice

Preheat oven to 350 degrees.  Hand crumble Tofu into a bowl. Add chopped nuts, Olive Oil, Pepper, Garlic Powder, Basil, Oregano, Creole Mustard, a dash of soy sauce, some lemon juice, bread crumbs, and vegan cheeses.  Use teaspoon to scoop mixture into hollowed out yellow squash.  Bake for 45 minutes.  Serve stuffed squash over linguini with spaghetti sauce on top.

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About Living Well

I am a vegan who loves food and loves life. Why am I vegan? Vegan living seemed to be a holistic way to live. Choosing to live as a vegan is helping me to live more environmentally conscious, more ethically, and more healthy. That said, I still wanted to be able to have foods that I loved. This site will be a place that I share ideas on living well and share vegan recipes. Some recipes are naturally vegan; other recipes I will take and veganize them. My influences in cooking are from my Granny (who is now 96 years old) who taught me how to make homemade buttermilk biscuits, syrup cookies, okra, and other southern comfort favorites; my mom, who knows how to host, and from living in places like London, Spain, and Costa Rica. When I am not cooking I am a professional artist. Cooking is just one more way I get to be creative. May these recipes inspire you, and may they always be delicious! P.S. If you want to check out my art, you can visit my website at: www.GraceWorksStudio.org.

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