Stuffed Shells (a gluten-free recipe)

Servings: 4

1 box Tinkyada Brown Rice stuffing shells
1 jar Prego, Regu or favorite spaghetti sauce
1 1/2 cups cooked and mashed butternut squash
1/2 cup Vegenaise
3 Tablespoons McKay’s Chicken Seasoning
1/2 teaspoon sea salt
1 10 oz box frozen chopped spinach, thawed and squeezed dry
3/4 cup quick brown rice, dry
Vegetarian Express Parma Zaan Sprinkles, or other vegan Parmesan

1. Preheat oven to 350 degrees.
2. Boil shells until just about done.
3. While shells are cooking combine squash, Vegenaise, chicken seasoning, salt, spinach and rice in a large bowl.
4. Spoon filling into drained and cooled shells.
5. Spoon a little sauce into a 9″ x 13″ pan and place shells on sauce. Top shells with rest of the sauce. Sprinkle with Parma Zaan Sprinkles and bake for 30 minutes or until bubbly.

When I double this recipe, I sometimes make it with a package of spinach and a bag of frozen broccoli, finely chopped. The broccoli gives this dish an extra good flavor.