Stuffed squash with tofu and baked.
4 squash, (green, yellow), medium, deseeded.
250 g (8,8 oz) tofu.
1 cup sour cream.
1 cup cheese, grated.
1/2 cup greenery (parsley and dill), finely chopped.
ground red pepper, salt to taste.
3 tbsp oil.
2 tbsp walnuts, finely chopped.
1. Wash the squashes. Cut a small slice from both stem and blossom ends and cut the squash into halves horizontally. Scoop out the seeds and discard them.
2. Combine all ingredients for stuffing. Fill the squash halves with the mixture.
3. Place the filled squashed on greased baking sheet. Bake in the oven until tender.
Season with greenery. Serve hot.