Stuffed Hokkaido

For the stuffed Hokkaido, wash the pumpkin, cut in half and remove the seeds. Do not peel! Remove the stalk and brush with olive oil on all sides. Place in a small oven-proof dish and put in the oven for 20 minutes (preheated, 190 °C).

Meanwhile, crumble the tofu with a fork, chop the onion and garlic, and cut the tomatoes into small pieces as well. Heat plenty of olive oil in a pan and fry the tofu with onion and garlic.

When everything is well browned, add the chopped tomatoes, season with the Italian dried herbs and salt and pepper and simmer until the tomatoes have broken down.

Remove the squash from the oven and fill with the tofu mixture (or fill the rest of the pan outside the squash with it as well).

Let cook in the oven for another 10 minutes, then place the mozzarella slices on top of the stuffed Hokkaido halves and top with the rosemary and thyme sprigs for finishing.

Leave in the oven until the mozzarella has melted.

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