Tofu, Ricotta and Spinach Stuffed Squash

Tofu, Ricotta and Spinach Stuffed Squash

  • Preparation 35 min
  • Cooking 1 h
  • Servings 6
Featured in RICARDO Magazine FALL 2015 (p. 67)
  • Vegetarian
  • Nut-free
  • Gluten-free
  • Egg-free
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Ingredients

  • Squash

    • 3 acorn squashes, halved and seeded
    • 1 tbsp (15 ml) olive oil
    • 1 clove garlic, chopped
    • 1 sprig fresh rosemary, leaves only
    • Salt and pepper
  • Stuffing

    • 3/4 lb (340 g) firm or extra-firm tofu, sliced
    • 1 medium leek, thinly sliced
    • 1 clove garlic, chopped
    • 2 tbsp (30 ml) olive oil
    • 3 cups (70 g) fresh baby spinach, coarsely chopped
    • 1 1/2 cups (400 g) ricotta cheese
    • 1/2 cup (50 g) hazelnuts, toasted, blanched and crushed
    • 1/2 cup (35 g) grated Parmigiano-Reggiano cheese
    • 1/2 cup (125 ml) sour cream
    • 1 pinch nutmeg
  • Salad

    • 12 Brussels sprouts, pulled apart into leaves
    • 1 pear, firm but ripe, cored and cut into sticks
    • 2 tbsp (30 ml) toasted hazelnuts, crushed
    • 1 tbsp (15 ml) lemon juice
    • 1 tbsp (15 ml) olive oil
    • 1/2 cup (55 g) Parmigiano-Reggiano cheese shavings
    • Salt and pepper

Preparation

  • Squash

  • Stuffing

  • Salad

Note from Ricardo

You can cook the squash, make the stuffing and blanch the Brussels sprouts leaves the day before and finish preparing the recipe the day of.

Personal Note

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