Butternut Squash Stuffed with Spinach, Parmesan, Oregano & 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 and add the salted herbs, the garlic powder, the maple syrup and the pepper.

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

In the same skillet, sauté shallot about 2 minutes with the butter. Add garlic and poursuivre the Cooking 1 minutes. Turn off the heat. Add the tofu, the spinach, a few feuilles oregano and the halves Parmesan. Season with salt and pepper.

Set aside.

When the squash is ready, keep the oven in fonction.

Top with the squash mixture and add the rest Parmesan, the hazelnuts and a sprigs oregano par halves. Bake for about 5 minutes.

To serve, add a dricezle of olive oil.