Stuffed Kabocha Squash

Name: Stuffed Kabocha Squash
Total time: 90 min
Yield: 4 servings
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

90 min · serves 4

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

Steps

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.

More recipes with shallot, ginger, chile peppers, soy sauce, rice or pumpkin

Adapted from “Stuffed Kabocha Squash” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.