Spaghetti squash au gratin

This baked pumpkin, with a wealthy filling of mushrooms, tofu and tomato sauce, turns right into a scrumptious, mild and gluten-free vegan essential dish. Components Primary course For four individuals four spaghetti pumpkins of 600 g every, on the market on the market salt 2 onions 300 g of combined mushrooms, comparable to champignon, shiitake and cardoncelli 400 g of smoked tofu 1 bunch of combined fragrant herbs, comparable to parsley, basil, chives four tablespoons of olive oil 2 sachets of tomato sauce pepper 100 g of vegan different to cheese Methods to proceed Preparation: ca. 25 minutes Cooking within the oven: ca. 12 minutes Complete-time: 37 min Warmth the oven to 250 ° C. Reduce the pumpkins in half lengthwise and take away the seeds. Prick the pulp a number of instances with a fork, salt and sprinkle it with just a little water. Organize the pumpkins with the reducing floor dealing with up on a baking sheet and bake them within the middle of the oven for 20 minutes. In the