TVP Stuffed Butternut Squash

Nutrition

Calories: 556kcal | Carbohydrates: 42.6g | Protein: 42.6g | Fat: 15.6g | 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.

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Servings 2

US CustomaryMetric

Ingredients

1/2x1x2x3x4x

US CustomaryMetric

• ▢ 1 Large Butternut Squash
• ▢ 1 1/2 cup TVP Textured Vegetable Protein
• ▢ 2 tbsp Nutritional Yeast
• ▢ 1 tsp Garlic Powder
• ▢ 1 tsp Onion Powder
• ▢ 1 1/2 tsp Rubbed Sage
• ▢ 1 tsp Pumpkin Pie Spice
• ▢ 1 tsp Salt
• ▢ 1/4 cup Craisins reduced sugar
• ▢ 1/2 cup Vegan Feta Crumbles I used Follow Your Heart
• ▢ 1/4 cup Chopped Pecans

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Instructions

 

• Pre-heat oven to 375ºF (190 C).
• 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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Baking Sheet

Notes

Track this on My Fitness Pal searching:

PDV TVP Stuffed Butternut Squash

Soy-free Option:

• Use Textured Pea Protein instead of TVP - you can buy this on Amazon - I like the brand Acre Made.

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Additional information:

• Could be made oil-free by eliminating the vegan feta.
• Could be made nut-free by eliminating the pecans.
• Could be made soy-free by using TPP (Textured Pea Protein) instead of TVP.

Basically, I grew a bunch of butternut squash and needed to figure out some high protein ways to eat them. This turned out to be one of my favorites, and it’s super cozy! It has a lot of flavors going on – spices similar to a stuffing, sweetness from the craisins and saltiness from the vegan feta. Texture-wise, it’s fairly soft, but it does have some chewiness from the craisins and a bit of crunch from the pecans. Personally, I think this is a great Fall meal!

Ingredients

• Butternut Squash – I used fresh butternut squash, because I wanted it to be stuffed. You could make this recipe with frozen butternut squash, you would just need to make it in a casserole dish!
• TVP – Textured Vegetable Protein – is a shelf-stable protein source used often in plant-based cooking. You can find it at most grocery stores near the gluten-free flour options. You can also purchase it online. If you have a soy-intolerance or are just trying to cut back, they also back TPP (Texture Pea Protein), and it works just the same!
• Nutritional Yeast – if you’re newer to plant-based cooking, nutritional yeast is how a lot of cheesy recipes get their flavor, but I like to use it in most things savory for some extra flavor! It’s also very high in protein! You can find it at most grocery stores, and because it’s shelf-stable, you can also buy it online. There are two types – fortified and non-fortified; basically one adds B12 and the other does not. They taste pretty much the same so it’s up to you which one you prefer!
• Garlic powder, onion powder, rubbed sage, pumpkin pie spice, salt
• Craisins – I really like to use the reduced sugar craisins because they’re reduced sugar, but also because they are high in fiber!
• Vegan Feta Crumbles – my favorite brand of vegan feta is Follow Your Heart, but you can you use any brand. You can also omit this if you’re trying to eat more Whole Food Plant Based (WFPB).
• Pecans – I prefer the pre-chopped ones because I’m lazy and also every time I try to chop nuts, they end up all over my kitchen. If you have nuts allergies, you can omit this or maybe try substituting it with sunflower seeds!

Instructions

• Pre-heat oven to 375F (190 C).
• Cut the Butternut Squash in half, length-wise. Scoop out the seeds (you can just use a spoon).
• Place cut-side-down on parchment paper-lined baking sheet.
• Cook for 30 – 40 minutes until fork tender. I just keep checking the done-ness by stabbing it with a fork every few minutes towards the end.
• (While the squash is cooking) In a medium heat skillet, mix together 1 1/2 cup of TVP, 1 1/2 cup of water and all the spices, nutritional yeast and salt. Mix together well.
• Continue cooking until the TVP is a dry and crumbly texture. Make sure you are regularly stirring, so that it doesn’t burn on the bottom or stick to the pan. I like to use a wooden spoon if I do need to scrape some off the pan so that it doesn’t damage the pan.
• Once cooked, scoop out the squash (leave enough to keep the structural integrity of the squash). Smoosh it until smooth.
• In a bowl, mix together the smooshed squash, seasoned TVP, craisins, pecans and feta.
• Fill empty Butternut Squash shells with this mixture (split evenly).
• Cook for another 10 – 15 minutes.

Silly Little Haiku

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It looks like a big p*nis

Sorry not sorry