Spaghetti squash with smoked tofu and fourme d’Ambert


  • 2 small spaghetti squashes
  • 1 red onion
  • 15 g butter + a little
  • 2 tablespoon(s) brown sugar
  • 8 small button mushrooms
  • 120 g of smoked tofu
  • 100 g of Fourme d’Ambert AOP
  • 4 sprigs of flat-leaf parsley


  1. Preheat the oven to 180°/th.6. Wash and dry the squash and bake them whole on a baking tray lined with parchment paper for 1 hour, turning them from time to time.

  2. In the meantime, peel the onion and finely chop it. Melt the butter in a large frying pan, add the onion and brown sugar and brown for 10 minutes. Clean the mushrooms and cut them into strips. Wash, strip and chop the parsley. Add the mushrooms and parsley to the onion and continue cooking for 10 minutes. Cut the tofu into sticks.

  3. Take out the squash. Let them cool and cut them in half lengthwise. Using a spoon, remove the inside of the squash, taking care not to break the skin. Place the cockles in a buttered dish. Using a fork, shred the flesh to form squash spaghetti. Add the mushrooms, onion, diced tofu and 50g of Fourme d’Ambert cut into small cubes. Add salt and pepper. Fill the squash shells with this mixture, cover with the remaining cheese cut into strips and bake for around 20 minutes until the cheese is well melted and golden.

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