Vegetarian Stuffed Kabocha Squash

Vegetarian Stuffed Kabocha Squash

I am not joking when I say I had two kabocha squash sitting on my counter for about 3 months. I kept looking at them in my kitchen thinking that I really have to use them. But then I’d get distracted and they would continue to just sit there. It was worth the wait. This Vegetarian Stuffed Kabocha Squash is really delicious and tasty. My skeptical food critic was wowed.  I combined some summer squash with the winter squash to lighten it up and then mixed in red pepper to add more flavor and color. Best of all, I got to use some of the fresh oregano from my herb garden. I use the term “herb garden” freely since it’s really a large planter stuffed with a bunch of different herbs but it works with my urban living. Greg planted it for me last year and I love not having to waste fresh herbs because I can just cut off as much as I need. I used shredded mozzarella but you can easily replace that with the vegan cheese to make this dish completely vegan.

The ingredients. Spinach is optional

Chop zucchini into small cubes

Fresh oregano

Vegan meat

Scoop out the squash

Stuffing

Stuff the kabocha squash

Vegetarian Stuffed Kabocha Squash

Kabocha squash stuffed with vegan meat, cheese and vegetables

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Servings: 4 servings

Course: Dinner

Ingredients Method

Ingredients

  

• 2 small kabocha squash
• 3 medium zucchini chopped small
• 1 red pepper chopped small
• 1 5 oz package of baby spinach
• 2 cloves of garlic minced
• 2 tablespoons olive oil
• 1 package vegan chopped meat
• 1/2 tsp chili powder
• 3 tablespoons nutritional yeast optional
• 4 tablespoons chopped fresh oregano or 1 tablespoon dried
• 3/4 tsp salt
• 1 cup shredded mozzarella cheese

Method

 

1. Pierce kabocha squash with a sharp knife all over and roast at 350 for 40 minutes
2. Add oil to a pan on medium heat and sautee garlic for 30 seconds
3. Add zucchini and red pepper and sautee until soft
4. Add spinach to pan and cook until wilted
5. Transfer to a bowl
6. Add chopped meat to the same pan and mix with the chili powder and nutritional yeast until dissolved
7. Add meat to vegetables
8. When kabocha squash is cooked, slice in half. Discard seeds and scoop out flesh, reserving the shells.
9. Add the flesh, salt, oregano and shredded cheese to the meat mixture and mix until combined
10. Add stuffing to kabocha shells and return to oven for 15 minutes