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.
Servings
Ingredients
- 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
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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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.
Did you make this recipe?Mention @proteindeficient.vegan