Squash stuffed with tofu and oats

Ingredients

• 1 baking squash (approximately 1 kg)
• 200 g of tofu
• 3 tablespoons of oil
• 1 onion
• 2 cloves of garlic
• 1 teaspoon of dill seeds
• 1 teaspoon of celery seeds
• 1 teaspoon of thyme
• 2 tablespoons of fresh dill
• 3 tablespoons of rolled oats
• 2 tablespoons of rolled oats
• 1 red onion
• 2 tablespoons of soy sauce

Clean the pumpkin, cut it in half lengthwise, and scoop out the insides. If the pumpkin is young, use the flesh as well; otherwise, prepare the filling with tofu.

Place the chopped pumpkin flesh or tofu on the sautéed onions and garlic in the oil. Add the dill and celery seeds, thyme, soy sauce, and, in summer, chopped fresh dill. Then, simmer for 5 minutes.

Before turning off the heat, add the sound and rolled oats, which will absorb excess water and bind the mixture together instead of the egg. Cover and let the oats absorb the liquid.

While that’s happening, grate a butternut squash or zucchini using a large grater, and add the finely chopped red onion and spiced oil. This salad is best eaten raw.

Place the filling inside the hollowed-out pumpkin, wrap it in aluminum foil, and bake. When the pumpkin is tender, the dish is ready. To serve, arrange the raw salad around the stuffed pumpkin.