Are you looking for a different type of pasta dish? If so, this one is for you. Healthy, hearty and balanced, this meal balances the macronutrients while packed with nutrients from the butternut squash and kale.
I wanted to make something that was a different type of pasta meal, but unfortunately, this one is slightly time intensive - but super worth it! This is perfect for the winter months, but can be enjoyed year round. I am a bit late on posting this lovely meal.
During this time, it is still very important to ramp up immunity and the more vegetables and bio-diversity in your diet is, will ramp up your health. Butternut squash is like kale and dates - it's almost like a miracle food. It is chocked full of vitamins and nutrients that it can help with the following....
Did you now butternut squash can aide the following?
-prevents asthma -lowers risk of cancer -managing diabetes -improves skin and hair care -aides digestive health -boosts immune function When you know it's health benefits - why would you not want to eat it? 
Butternut Squash + Tofu Ricotta Stuffed Shells
Total Time: 1 hr 20 minutes Serves 4 Ingredients: 25 jumbo pasta shells (3/4 of 12 oz. box) 1 herbed tofu ricotta cheese recipe ______________________________________ Butternut Squash Sauce Ingredients: 2-3 tbsp olive oil 2 medium butternut squash, cubed 2 whole garlic cloves (wrapped in foil with 1 tbsp olive oil) 2 cup vegetable broth 1 cup almond milk 1/2 tbsp fresh sage salt + pepper to taste Directions: Preheat oven to 350 degrees. Prep the squash and mix in a bowl with the sage, salt, pepper and olive oil. In a small piece of foil, put 1 tbsp of olive oil with the whole garlic cloves. Wrap the foil at the top. Place the squash and foiled garlic on a large baking sheet. Place in the oven to bake for 40 minutes or until edible. While baking, begin making the shells according to the package directions. Once done, drain the noodles in a strainer. While the noodles cook, make the herbed kale tofu ricotta by blending all of the ingredients into a blender until smooth. Once the squash is baked, place the squash, garlic cloves, almond milk and vegetable broth and blend until smooth. Use a large 9x13 or a couple circular pie pans, and pour the butternut squash mixture into the bottom of the pan. Begin stuffing the cooked shells with the tofu ricotta, and then press the shells into the squash mixture. Place the stuffed shell pan(s) into the oven and bake for another 30 minutes at 350-degrees. Serve warm! Let's Connect! Enjoy my other butternut squash recipes below!
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Making a ricotta cheese filling is pretty simple and easy. All you need is a select amount of ingredients, and you can alter the flavor with various amounts of herbs and spices.
In this recipe, I aimed for a more Italian flavor, and sneak in some extra greens for additional nutrients and vitamins. You don't want to over-do the kale because of its bitter flavor, it will drastically alter the flavor and turn super green!
Whatever flavor you want, you can alter it. The basics include tofu, nutritional yeast, salt, garlic and lemon. From there you can alter the flavor and palate as you desire. Want a spicy flavor? Add red chili pepper. Want a more south-of-the-border flavor? Try some taco seasoning.
You can make this filling in anyway that pleases your mind and palate! Enjoy the culinary experiments! 
"The mind is like tofu. By itself, it has no taste. Everything depends on the flavor of the marinade it steeps in."
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Now that we're headed into the warmer months, it almost feels like summer is officially here. I found this darling turn-of-the-century tropical Lily Pulitzer reversible wrap skirt, that features a pineapple print.
Lily's design sure does inspire the tropical Florida / Hawaiian vibe. With this inspiration, I decided to make a pineapple fried rice is very simple and easy to make!
Fried rice works best with pre-made rice, so it is ideal for those who want to use any leftover rice, frozen rice (like at Trader Joe's) or make the rice ahead of time to cut down on the overall cooking time. This has to do with the starch and the consistency so the rice doesn't clump when stirring it in. The rice should be made at least 3 hours in advance.
Lily's design sure does inspire the tropical Florida / Hawaiian vibe. With this inspiration, I decided to make a pineapple fried rice is very simple and easy to make!
Fried rice works best with pre-made rice, so it is ideal for those who want to use any leftover rice, frozen rice (like at Trader Joe's) or make the rice ahead of time to cut down on the overall cooking time. This has to do with the starch and the consistency so the rice doesn't clump when stirring it in. The rice should be made at least 3 hours in advance.
This vintage Lily Pulitzer skirt + many other vintage items available for purchase on my Etsy shop, The Elizabethan Closet.
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Vegetable Pineapple Fried Rice
Cook Time: 20-30 minutes
Serves 4
Ingredients:
3 cups brown rice (made in advance, see note in the above text)
3 garlic cloves, minced
1 small onion, diced
1, 1-inch piece of garlic, finely chopped
1 small carrot, diced
1 red pepper, diced
1 cup of peas
1/2 of a whole ripe pineapple, chopped (save some of the juice from the pineapple)
2 tbsp olive oil
3 tbsp Tamari (or soy sauce)
Directions:
Begin by cutting the pineapple in half and core out one half of the pineapple. Use a knife to cut the perimeter of the pineapple, and then cut vertical and horizontal lines to make a cube or box-shape. Use a spoon to help scoop out the flesh, saving any juice.
In a deep pan or pot, cook the onion, garlic, carrot and ginger in olive oil for 3 minutes (or until onions are translucent). Add the pineapple and the red pepper and sauté for an additional 2-3 minutes. Next, add the rice, pineapple juice (2-4tbsp) , peas and Tamari sauce. Cook and saute for 8 minutes until everything is warm and edible. Serve warm!
Let's Connect! Enjoy my other pineapple + similar recipes below!
Cook Time: 20-30 minutes
Serves 4
Ingredients:
3 cups brown rice (made in advance, see note in the above text)
3 garlic cloves, minced
1 small onion, diced
1, 1-inch piece of garlic, finely chopped
1 small carrot, diced
1 red pepper, diced
1 cup of peas
1/2 of a whole ripe pineapple, chopped (save some of the juice from the pineapple)
2 tbsp olive oil
3 tbsp Tamari (or soy sauce)
Directions:
Begin by cutting the pineapple in half and core out one half of the pineapple. Use a knife to cut the perimeter of the pineapple, and then cut vertical and horizontal lines to make a cube or box-shape. Use a spoon to help scoop out the flesh, saving any juice.
In a deep pan or pot, cook the onion, garlic, carrot and ginger in olive oil for 3 minutes (or until onions are translucent). Add the pineapple and the red pepper and sauté for an additional 2-3 minutes. Next, add the rice, pineapple juice (2-4tbsp) , peas and Tamari sauce. Cook and saute for 8 minutes until everything is warm and edible. Serve warm!
Let's Connect! Enjoy my other pineapple + similar recipes below!
Pineapple Mint Spritzer
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Mango Pineapple Salsa
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Fresh Pineapple Citrus Juice
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Author
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com
Follow her travels at: lemontreetravel.com
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