Stuffed Kabocha Squash

• 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

Ingredients for 4 servings (1.1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Cut off top of kabocha squash and scoop out seeds.

2. 2

   Bake the squash for 45 minutes at 375°F (190°C) or until a sharp knife goes through the flesh easily.

   Oven
3. 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.

   Stovetop
4. 4

   Put tempeh mixture into kabocha squash and bake for 30 more minutes.

   Oven