Illustrative image—not a photograph of this dish. Be the first to upload a real one.
Stuffed Kabocha Squash
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Vegan cuisine
schedulePrep 0 min
local_fire_departmentCook 0 min
groups4 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4525520
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 4 tbsp peanut oil
- 2 tbsp chopped shallots
- 1-inch piece chopped ginger
- 1 ea. jalapeño, chopped
- 8 oz tempeh or ground beef
- 2 tbsp soy sauce
- 2 cups cooked jasmine rice
- 1 medium kabocha squash
Directions
- Cut off top of kabocha squash and scoop out seeds.
- Bake the squash for 45 minutes at 375°F (190°C) or until a sharp knife goes through the flesh easily.
- Meanwhile, fry the tempeh, shallots, ginger, and jalapeño. Cook until tempeh is completely brown, and then add soy sauce and rice. Take off heat and mix thoroughly.
- Put tempeh mixture into kabocha squash and bake for 30 more minutes.