Nutrition
Calories: 541kcal | Carbohydrates: 40g | Protein: 42g | Fat: 15g | Fiber: 20g
This is a perfect high protein meal for a Fall day! It comes in at 36% protein because of the TVP (Textured Vegetable Protein) that is used for the stuffing. Usually TVP is utilized in dishes such as tacos and sloppy joes, but it actually works great as a high protein substitute for when you might otherwise use rice or quinoa.
Servings
Ingredients
- 1 Large Butternut Squash
- 1 1/2 cup TVP Textured Vegetable Protein
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoon rubbed sage
- 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 1/4 cup craisins
- 2 servings vegan feta crumbles I used Follow Your Heart
- 1/4 cup chopped pecans
Instructions
- Pre-heat oven to 375ºF
- Cut Butternut Squash in half, length-wise; scoop out seeds.
- Place cut-side-down on parchment paper lined baking sheet
- Cook for 30 - 40 minutes until fork tender
- (While squash is cooking) In a medium heat skillet, cook TVP per package instructions
- Add in spices, nutritional yeast and salt; mix well and continue cooking until TVP is a dry and crumbly texture
- Once cooked, scoop out squash (leave enough to keep the structural integrity of the squash). Smoosh it until smooth
- In a bowl, mix together smooshed squash, seasoned TVP, craisins, pecans and feta
- Fill empty Butternut Squash shells with this mixture
- Cook for another 10 - 15 minutes
Equipment
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Notes
Soy-free Option:
- Use Textured Pea Protein instead of TVP - you can buy this on Amazon - I like the brand Acre Made.
Did you make this recipe?Mention @proteindeficient.vegan
Additional information:
- Could be made oil-free by eliminating the vegan feta
- Could be made nut-free by eliminating the pecans
Author
Protein Deficient Vegan
