Jicama (pronounced hick-uh-mah) is the shining star in this stuffed shells recipe from Althea B., a Whole30 coach. A great substitute for pasta, jicama is packed with Vitamin C, high in fiber and low-carb. For more Whole30 recipes, head over to Althea's blog — Metmegee.
1 jar of Cucina Anitca Nonna’s Recipe pasta sauce
1 large jicamas thinly sliced, or about 12 thin jicama slices
1 ½ cups of raw cashews
1 cup of warm water
1 teaspoon of iodized sea salt or salt to taste
¼ teaspoon of fresh cracked black pepper
2 tablespoons of nutritional yeast
About ¼ cup of flat leaf parsley
4 cloves of garlic
1 tablespoon of finely chopped flat leaf parsley
1 tablespoon of nutritional yeast
For the Cashew “Cheese” Filling:
For the Garnish:
Preheat Oven to 350 °F. Combine all of the ingredients for the cashew “cheese” into a blender cup and blend until a smooth creamy texture forms, then set aside.
Add about ¼ cup of Cucina Antica Nonna’s Recipe pasta sauce to the bottom of a greased casserole dish. Add 2 tablespoons of the cashew “cheese” to the center of a jicama slice then roll into a tube with the cashew “cheese” in the center. Next place the rolled up stuffed jicama slice into the casserole dish lined with the Cucina Antica Nonna’s Recipe Sauce. Repeat until the casserole dish has a single layer of stuffed jicama slices.
Spoon a cup of Cucina Antica Nonna’s Recipe pasta sauce over the stuffed jicama slices ensuring that all the slices are covered. Continue to make another layer of rolled up stuffed jicama slices, placing them on top of the covered stuffed jicama slices in the casserole dish.
Spoon another cup of Cucina Antica Nonna’s Recipe pasta sauce over the top of the casserole, sprinkle with a light dusting of nutritional yeast and bake uncovered for 45 minutes.
Remove from the oven and let rest for 5 minutes before serving, then garnish with finely chopped fresh parsley.
Calories 379, Carbs 37 grams, Fat 20 grams, Protein 15 grams, Sodium 995 milligrams, Sugar 15 grams