INGREDIENTS
1 1/2 cups
butternut squash
1 serving
olive oil
16 jumbos
shells
1 1/2 cups
cashews
1 cup
water
1
garlic clove
3 1/2 tbsp
lemon juice
1/2 tsp
sea salt
1 serving
pepper
4 cups
baby spinach
1 cup
tofu
1 tsp
oregano
1/2 tsp
lemon zest
1 pinch
red pepper flakes
1 cup
cream
1 serving
sea-salt