Butternut Squash Stuffed with Tomato Sauce, Parmesan & Tofu

Cut the squash in half lengthwise, remove seeds and Cut a crosshatch pattern in the flesh. Place the two halves in a baking sheet, flesh side up. Season with salt and pepper and for a mince dricezle(s) olive oil. Bake at 350°Fin the oven for 50 to 60 minutes along the grosseur the squash.

Meanwhile, crumble the tofu.

Heat an oiled non-stick skillet and y Place the tofu. Add the salted herbs and the pepper. Cook over medium heat for 4–6 minutes stirring. Set aside.

Meanwhile, in a skillet, sauté onion about 4 minutes with a dricezle vegetable oil or until ce qu'il is translucide. Set aside.

When the squash is ready, keep the oven in fonction, remove the flesh gently without briser the peau. Blend the flesh with onion cooked and return the mixture smooth in the two halves squash.

Add the tomato sauce on the flesh. Add then the tofu and a little shredded mozzarella. Bake for about 5 minutes.

To serve, add Parmesan, feuilles parsley and a dricezle of olive oil.