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Mediterranean Squash Boats With Smashed Chickpeas And Almond Cheese Crumbles
Pre-heat oven to 425 degrees. If you have an air-fryer, this recipe works great in there so you can skip this step. Slice the squash in half and scoop out the seeds using a spoon. In a mixing bowl, add the drained and rinsed chickpeas, nutritional yeast, pasta sauce, and salt and pepper to taste. Using a fork or potato masher, mash everything together until well-mixed but still a little chunky. Sc. . .
Prep Time: 00:20
Cook Time: 00:15
2 medium summer squash or zucchini, sliced in half
1 15 oz. can chickpeas, rinsed and drained
1/4 cup , nutritional yeast
1/2 cup , oil-free tomato basil pasta sauce, or tomato sauce of choice
salt and pepper to taste
6 - 8 kalamata olives, pitted and sliced in half
2 tbsp of fresh basil or parsley, finely chopped
Almond Pulp Cheese:
1 cup almond pulp, or the pulp leftover from making 1 liter of almond milk*
2 tbsp nutritional yeast
2 tbsp freshly squeezed lime or lemon juice
1 tsp mustard powder, or substitute with mustard from a jar
1/4 tsp garlic powder
1/2 tsp salt, plus more to taste
1Pre-heat oven to 425 degrees. If you have an air-fryer, this recipe works great in there so you can skip this step.
2Slice the squash in half and scoop out the seeds using a spoon.
3In a mixing bowl, add the drained and rinsed chickpeas, nutritional yeast, pasta sauce, and salt and pepper to taste. Using a fork or potato masher, mash everything together until well-mixed but still a little chunky.
4Scoop 1/4 of the mixture into each squash half, then place on a parchment or silpat lined baking sheet and bake for 20-25 minutes until the zucchinis are tender and the mixture is browned. If using an air fryer, place the stuffed squash halves into the air fryer basket and cook them in the air fryer for 15 minutes at 380 degrees. Depending on the size of your air fryer you might need to do this in batches.
5To make the almond pulp cheese, using a fork mix all ingredients listed in that section. I like to mix it using a fork to get the best crumbly texture. The size of the crumbs will depend on how moist your almond pulp is. For best results, use pulp that isn't too soggy. If you're using dry almond flour, keep adding small amounts of water and lime juice and mixing until you get small cheese-curd sized clumps. Taste and add more salt or lime juice if more flavor is desired, then scoop it into a covered container and keep in the fridge until ready to use. It should keep well for up to 5 days.
6Remove the squash from the oven or air fryer and top with sliced kalamata olives, almond cheese, and fresh chopped herbs.
*For the almond pulp cheese, if you don't make your own almond milk you can use almond flour instead. You may have to add in a few more teaspoons of water or lime juice to make it clump together if you're using dry flour and not pulp.
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