Butternut Squash Stuffed Shells
1 box jumbo shell shaped pasta
2 boxes (12 ounces each) frozen cooked butternut squash or other winter squash
1/2 cup water
2 cups baby spinach
1/2 teaspoon red pepper flakes (optional)
2 Tablespoons olive oil
2 Tablespoons flour
1.5 cup vegetable stock
1 package GO VEGGIE Vegan Mozzarella Shreds, divided
1/2 teaspoon ground nutmeg
salt and pepper
Heat your oven to 350ºF.
Boil the pasta according to the “al dente”directions on the package. Drain and let cool.
Meanwhile, add the squash and water to a small saucepan set over medium high heat. Cover and cook until the squash is thawed, about 10 minutes. Stir in the spinach and red pepper flakes, if using. Season to taste with salt and pepper.
In a second saucepan, heat the oil over medium heat. Whisk in the flour to form a thick paste; let cook 1 minute, whisking constantly. Slowly whisk in the stock; simmer 5 minutes. Stir in 1 1/2 cups of mozzarella shreds, a little bit at a time, letting them melt completely before adding more. Stir in the nutmeg along with salt and pepper, to taste.
Spread about 1/3 of the sauce in the bottom of two 9-inch round pans. Spoon one heaping tablespoon of filling into each shell and arrange in the pan. Pour the remaining sauce over the top, then sprinkle on some extra mozzarella shreds. Cover with foil and bake for 30 minutes, or until hot and bubbly.