• Facebook Social Icon
  • Pinterest Social Icon
  • Instagram Social Icon

DISCLAIMER: Naomi Green is a Vegan Lifestyle Coach & Educator certified by the Main Street Vegan Academy with a certificate in Plant-Based Nutrition from The T. Colin Campbell Center for Nutrition Studies and eCornell.   Her website, Goingveganforhealth.com and her Plant-Empowered Woman  programs are a service of Going Vegan For Health, LLC, owned by Naomi Green. The content and material on this website should not be considered medical advice nor medical treatment for any specific health conditions. Naomi Green is not a health care provider or clinical nutritionist. Consult your doctor before changing your diet and discuss any and all medications you are on including monitoring your health for positive changes that may affect the amount of medication you are taking.

Drop The Weight, The Meds & The Emotional Baggage!

© 2019 Going Vegan For Health, LLC

Blog

Oil-Free Vegan Butternut Potato Boats

September 13, 2018

Satisfy your cravings for loaded potato skins with these cheesy, buttery-tasting smooth and creamy totally comforting dish that's great as a snack, along with some soup or to bring a dish when visiting friends and family.

 

Nobody will ever know there's no butter or cheese and these are completely oil-free and fat-free!

 Vegan Cooking Level: Beginner

 

1/2 small Butternut Squash

3 large Russet Potatoes

3 cups of spinach, raw (optional)

3 tbsp veggie broth, plus a couple of tbsps. more

3 tbsp unsweet plant milk

1 tbsp. nutritional yeast

1/2 tsp. garlic powder

1/2 tsp. salt (optional)

1/4 tsp. pepper

1/4 tsp. smoked paprika (or more to taste)

1/4 tsp. cumin

 

Step 1:   Rinse and dry the potatoes, prick several times with a fork and place on a parchment-lined cookie sheet along with the half a butternut squash (seeds removed), sliced lengthwise, flesh side down in a 425 degree F. oven for 30 minutes. Remove the squash if a knife sinks all the way through and continue roasting the potatoes for an additional 30 minutes until soft all the way through. Let cool for 30 minutes.

 

 

Step 2:  Cook the spinach down in pan with a couple of teaspoons of veggie broth or water on medium heat until softened (or leave out if cooking for kids who would balk at the spinach!) While the spinach is cooking, cut the potatoes in half and score a line with a knife around the perimeter of the flesh so scooping out the potatoes is easy with a spoon and preserves the shape and skin without ripping. Scoop out the potatoes and the butternut squash into a separate bowl and add all the liquids and seasonings to the bowl. Mash coarsely with a fork or potato masher to the consistency you like.

 

Step 3:  Add the spinach to the mash and fold in gently so the green still shows brightly. Using a spoon, fill each empty boat and sprinkle with smoked paprika. Return to the oven to broil (CAREFULLY WATCHING) until just lightly browned on top.

 

This recipe can be doubled or trippled...as many times as you like!

 

 

Want to take back your health eating this way

but need help to get the health & weight loss results you really want? 

 

 Schedule a FREE Plant-Empowered Woman Activation Call with me to: 

 

-CREATE a crystal clear vision for the healthy lifestyle you want free of the health conditions and limiting beliefs that are dragging you down

-UNCOVER hidden challenges sabotaging your health and weight loss efforts

-LEAVE this session with a plant-based plan...renewed, inspired and ready to reclaim your health quickly through a whole food plant-based vegan diet and lifestyle

 

With Love, Broccoli & Vegan Weight Loss Magic✨

-Vegan Coach Naomi

 

Please reload

More Posts

Quick Vegan Dinner: Oil-Free Rice & Beans Hack

1/10
Please reload

Follow Me
  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon
  • Pinterest Social Icon

Want To Feel Better Fast?

Download my free Naturally Vegan Foods Cheat Sheet &

 start your whole food plant-based no-oil lifestyle easily today!