Stuffed Kabocha Squash
Stuffed kabocha squash turns a single vegetable into both the pot and the side of a full meal. The squash bakes until its dense, sweet flesh turns tender, then holds a filling of browned tempeh, jasmine rice, ginger, shallot and jalapeño seasoned with soy sauce. Peanut oil adds a nutty note to the frying. Tempeh keeps it meat-free, though ground beef works if you prefer it. Each person gets a wedge of squash with the filling.
Instructions
Slice the top off the kabocha squash and scoop out the seeds, keeping the squash upright so it can hold the filling later.
Bake the squash at 375°F (190°C) for 45 minutes. It is ready when a sharp knife slides through the flesh with no resistance.
While the squash bakes, heat the peanut oil in a pan and fry the tempeh with the shallots, ginger and jalapeño. Keep cooking until the tempeh is completely brown.
Stir in the soy sauce and the cooked jasmine rice, then take the pan off the heat and mix until everything is evenly coated.
Spoon the filling into the baked squash and return it to the oven for 30 more minutes, until the filling is hot all the way through.
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