Spiced Vegan Ricotta Stuffed Squash

Preheat the oven to 400ºF/200ºC.
Drain and remove tofu from the packaging. Rinse and place the block of extra firm tofu between towels with a weight on top. Press tofu for about 10 minutes. Typically we’d press it much longer when we want crispy tofu, but today for a creamy ricotta-like texture, leaving a bit of moisture in the tofu helps.
Place the tofu in a large bowl and crumble using your hands. Crumble into as fine a texture as you can get. Add oat milk and continue mixing them to create a soft and supple mixture. To this add ginger, garlic, jalapenos, onions, basil, mint, and sun-dried tomatoes. Continue mixing to form a creamy & fluffy filling.
Halve both the delicata squash, and scoop all the seeds & insides. The skin is completely edible and turns tender when cooked, so we can leave that on! Brush oil all over them inside and out. Place on a baking sheet. Sprinkle salt evenly all over.
Place a good amount of filling in each of the squash halves; ideally about a cup of mixture. Transfer to the oven for baking. Bake for 35-45 minutes. Check at the 35 min mark for doneness of squash.
Depending on your oven, it may need an additional 10 more minutes of cooking. Once it’s done, check by gently inserting a fork into the squash, and it should be soft and fully cooked. Allow to cool for a few minutes and enjoy as is, or with a salad.