Cream-filled Butternut Boats.

So, I'm going to start a new recipe series here on TFVG blog...I'm calling it "Dinn in 10". Yep, you guessed it--ten minute dinners. And I'm not talking PB sandwiches. Warm, cooked, comfort food (and no, Lean Cuisines don't count...). YES IT IS POSSIBLE! Listen up all you full time/night shift workers. You too, hungry college students--Get ready for your minds to be blown. Oh, and set your timers ⌚️😜

         Cream-filled Butternut Boats.

      Ten minutes to creamy goodness. 

Cream-filled Butternut Boats; Vegan, Gluten-free. Serves one. 

Ingredients

1. One small butternut squash

2. 6 oz. silken tofu

3. 5 drops liquid stevia

4. Pinch sage

5. Garlic and onion powders

6. Sprinkle of cinnamon for garnish

7. Dash of bragg's liquid aminos 

Method 

1. Carefully slice the top off your swuash and cut in half lengthwise. Scoop out  the seeds and discard (or toast 'em for later! YUMMO!). 

2. Place squash on micro-safe plate/dish and cover. Nuke her 5-6 minutes, until fork tender. Set aside to cool slightly. 

3. In your mini food processor, combine tofu, aminos, sage, garlic, onion, and stevia. Blend until smooth. Scoop into squash and sprinkle with cinnamon. Serve with a salad and toast.  There ya go. Simple and delicious!

Note: the spices here are totally versatile. Get creative! Not into sage? Leave it out or sub for a different spice. Sweet basil (stevia + dried basil) is super yum here too.