Acorn squash stuffed with tofu

Ingredients:

• 2 small acorn squashes, halved and seeded
• 1/4 cup chopped fresh dill
• 3 tablespoons extra-virgin olive oil
• 1 small red onion, cut into 1cm pieces.
• 3 cloves garlic, crushed
• 1 package (400g) firm tofu, drained and coarsely crumbled
• 2 cups cherry tomatoes, halved
• 1 package (140 g) baby spinach (about 8 cups)
• 2 tbsp. l. grated parmesan
• 1 tbsp. freshly squeezed lemon juice
• 2 whole grain pitas, fried and torn into 2 cm pieces.

Preparation:

1. Place the pumpkin in a large microwave-safe bowl and add 1 tablespoon of dill, a splash of water, and salt and black pepper to taste. Cover with plastic wrap and pierce it. Microwave until tender, 15 minutes.
2. Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and garlic; cook, stirring, until softened, 3 minutes. tofu and 1/4 teaspoon salt; cook without stirring for 2 minutes, then begin stirring for another 3 minutes.
3. Move the tofu and onion to one side of the pan, add half the tomatoes to the other side, and season with salt. Cook, stirring, for 3 minutes, then add the tofu and onion mixture. Add half the spinach and a little water and stir until the spinach wilts. Stir in 1 tablespoon of Parmesan and 1 teaspoon of lemon juice.
4. In a bowl, combine the pita bread, remaining spinach, tomatoes, 3 tablespoons dill, 1 tablespoon Parmesan, 2 tablespoons olive oil, 2 teaspoons lemon juice, and salt to taste. Spoon the tofu mixture into the squash. Serve with a salad.