Stuffed Kabocha Squash

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
Stuffed Kabocha Squash

Photo: Lizard10979 from USA / Wikimedia Commons / CC BY 2.0

Procedure

  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.