Tofu, Ricotta and Spinach Stuffed Squash

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