Cookbook:Stuffed Kabocha Squash
| Stuffed Kabocha Squash | |
|---|---|
| Category | Curry recipes |
| Servings | 4 |
| Time | 90 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Vegan cuisine
Ingredients
[edit | edit source]- 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
Procedure
[edit | edit source]- 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.