Cheezy Squash Rollups

L’s go-to dinner consists of a medley of sautéed veggies with pasta, rice, or quinoa. Lately that’s been getting a little old and the desire to create something new, simple, and wholesome came about. This rollup idea was inspired by her favorite food blogger, Minimalist Baker and her Eggplant Lasagna Roll Ups. Loaded with protein and vitamins, while low in fat and cholesterol, this Nomz is the perfect dinner for any occasion.

2 large yellow squash, peeled & thinly sliced lengthwise
2 cups fresh spinach

For the filling:

1-15 oz can dark red kidney beans, drained
1-15 oz can black beans, drained
½ cup minced onion
3 roma tomatoes, diced
1 ¾ tsp cumin
1 tsp paprika
1 tsp ground black pepper
½ tsp ground cayenne pepper
1 tsp garlic powder
1/8 tsp chili powder
½ tsp onion powder
¾ tsp sea salt
2 tsp fresh garlic, minced
1 tsp lime juice

For the cheeze:

2 cups raw cashews (soaked for at least 2 hours or boiled 30 minutes)
2 cups water
4 tbsp arrowroot powder
¾ cup fresh cilantro
1 tsp garlic powder
6 tbsp nooch
4 tbsp white wine vinegar
2 tsp sea salt

(Makes 5-7 servings)

Preheat oven to 400°.

Puree beans in a food processor or mash thoroughly in a bowl. Mix in spices, onion, and tomato.

Line a greased casserole dish evenly with spinach leaves and sprinkle with ground black pepper.

squash rollups4

Place a spoonful of the bean mixture onto a slice of squash, roll up, and place in dish overtop spinach. Repeat these steps until the casserole dish is full.

Place in oven on center rack and bake for 30 minutes.

While the squash rollups are baking, combine all cheeze ingredients in a high-speed blender. Once the 30 minutes has passed, pour the cheeze sauce over the squash rolls and bake for another 5 minutes.

squash rollups3

Serve with avocado, salsa, hot sauce, or on its own. Enjoy!

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