VEGAN CREAM FILLED BUTTERNUT SQUASH with ARUGULA & PEAS
This is a warming dinner perfect for fall or rainy evenings at home! It only takes 40 MINUTES from prep to finish and a minimum of ingredients.
1/2 Spaghetti Squash
1 Tbsp Olive Oil
50g Peas (I used frozen peas)
50g Vegan Feta (optional but worth it with beddaworld )
75ml Vegan Cream (I used alpro soy cream)
1/2 Lemon Juice
Salt & Pepper
1️⃣ Preheat the oven to about 200°C (390°F). Cut the pumpkin in half and remove the seeds with a spoon. Brush the inner half with 3/4 tbsp oil. Place it on a baking tray with the inside facing downwards and bake for about 30 minutes (or until you can pierce with a fork).
2️⃣ Heat a pan with 1/4 tbsp oil. Press the garlic and add it – ed by the tofu and peas. Season everything, add the cream and lemon juice. When everything is combined, toss in the arugula. Lastly, season to taste and stir in some more water if the cream is too thick.
3️⃣ Once the pumpkin is ready, take it out of the oven and season it. Take a fork to remove the spaghetti and put the filling in. Top it with the vegan feta and put it again in the oven for 10 minutes.
Enjoy your easy and delicious fall meal! 😍
[530 CALORIES ~ 35G CARBS ~ 17G PROTEIN ~ 32G FAT]