Butternut Squash Stuffed with Spinach, Parmesan, Oregano & Tofu

Cut the squash in half lengthwise, remove the seeds and score a crosshatch pattern into the flesh. Place the two halves on a baking sheet, flesh side up. Season with salt and pepper and drizzle with a thin stream of olive oil. Bake at 350°F for 50 to 60 minutes, depending on the size of the squash.

Meanwhile, crumble the tofu and mix with the salted herbs, garlic powder, maple syrup and pepper.

Heat a non-stick skillet with the butter and add the tofu. Cook over medium heat for 4–6 minutes, stirring, or until the pieces are golden. Set aside in a bowl.

In the same skillet, sauté the shallot for about 2 minutes with the butter. Add the garlic and cook for 1 more minute. Turn off the heat. Add the tofu, spinach, a few oregano leaves and half the parmesan. Season with salt and pepper.

Set aside.

When the squash is ready, keep the oven on.

Fill the squash with the mixture and top with the remaining parmesan, the hazelnuts and a sprig of oregano per half. Bake for about 5 minutes.

To serve, drizzle with olive oil.