The leek polenta with white sauce is actually from Vegan YumYum. So DELICIOUS! This recipe alone is worth the book.
I didn’t use the squash, instead I served it with these zucchini.
For the stuffed zucchini:
1 zucchini, halved lenghtwise. Remove the zucchini flesh and chop it well.
Mash up one block of tofu, and mix with soy sauce, passata, pepper, salt, almond flour, plus chopped zucchini flesh.
Fill the zucchini halves with this mixture and bake in the oven for half an hour at 200 ° C .
The remaining stuffing can be baked in eg. muffin cups and then you get this: