Butternut Squash Ricotta Stuffed Portobellos

Yields: 3

Ingredients

6 portobello mushrooms

Crushed tomato sauce of choice

6 oz. Spinach

10 oz. butternut squash, cubed

1/2 yellow onion

1 tbsp olive oil

1 garlic bulb

1/2 cup unsalted cashews

1 tbsp nutritional yeast

1/2 tbsp garlic powder

1/2 tsp apple cider vinegar

1/2 tsp black pepper

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