Butternut Squash Stuffed with Tomato Sauce, Parmesan & 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.

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

Meanwhile, in a skillet, sauté the onion for about 4 minutes with a drizzle of vegetable oil, or until translucent. Set aside.

When the squash is ready, keep the oven on. Carefully scoop out the flesh without breaking the skin. Blend the flesh with the cooked onion and return the smooth mixture to the two squash halves.

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

To serve, top with parmesan, fresh parsley leaves and a drizzle of olive oil.