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Stuffed Kabocha Squash

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Vegan cuisine

Prep: 0 min Cook: 0 min Servings: 4 Difficulty: medium

Categories: Dinner, Sauce, Side, Vegan, Baked

Tags: baked, main course, medium difficulty, recipes for stuffing and dressing, recipes using fresh ginger, recipes using jalapeño chile, recipes using peanut oil, recipes using rice, recipes using squash, recipes using tempeh, side dish, vegan

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AStuffed_Kabocha_Squash)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AStuffed%20Kabocha%20Squash&oldid=4525520

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 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

  1. Cut off top of kabocha squash and scoop out seeds.
  2. Bake the squash for 45 minutes at 375°F (190°C) or until a sharp knife goes through the flesh easily.
  3. 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.
  4. Put tempeh mixture into kabocha squash and bake for 30 more minutes.