Vegan Butternut Squash Stuffed Shells

INGREDIENTS

4 cups

Baby spinach, fresh

1 1/2 cups

Butternut squash

Garlic clove

1/2 tsp

Lemon, zest

1 tsp

Oregano, dried

1 cup

Tofu, firm

1 cup

Cashew cream

3 1/2 tbsp

Lemon juice, fresh

Shells, jumbo

Pepper, freshly ground

1 pinch

Red pepper flakes

1/2 tsp

Sea salt

Sea salt and freshly ground pepper

Olive oil, extra-virgin

1 1/2 cups

Cashews*(see note), raw

1 cup

Water, fresh