Tofu, Ricotta and Spinach Stuffed Squash

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