Recipe: Perfect Oven-Baked Halloween Meat-Stuffed Kabocha Squash

Oven-Baked Halloween Meat-Stuffed Kabocha Squash. Kabocha is a Japanese squash or pumpkin. So what better way to celebrate Halloween then with a stuffed kabocha jack-o-lantern! This recipe is sure to please.

You can optionally remove the skin, but there is really no need to remove it. This stuffed Kabocha squash dish is hearty enough to satisfy meat lovers. So make it the centerpiece of your next dinner party. You can cook Oven-Baked Halloween Meat-Stuffed Kabocha Squash using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Oven-Baked Halloween Meat-Stuffed Kabocha Squash

1. You need 1 of Kabocha squash (I used the Bo-chan variety).
2. It's 1/2 each of Carrot, celery.
3. Prepare 1/4 of Onion.
4. It's 100 grams of Ground pork.
5. Prepare 1 clove of Garlic.
6. It's 50 grams of Canned whole tomatoes in water.
7. You need 1 tbsp of Vegetable oil.
8. You need 2 tbsp of Ketchup.
9. Prepare 1/2 tsp of each Salt, chili powder, sugar.
10. You need 1 tsp of Soy sauce.
11. It's 1 of Pepper.
12. You need 1 of desired amount Easy melting cheese.

Yes, if you prefer a dish with meat you can make this stuffed Kabocha squash with traditional Italian sausage in place of the vegetarian version called for in the recipe below. Kabocha squash, also known as Japanese pumpkin or Japanese squash, is a winter squash with a tough Like other winter squash such as butternut or acorn, kabocha is rich in nutrients, including fiber, beta carotene and potassium. Baking is a simple and nutritious way to cook this flavorful squash. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life.

Oven-Baked Halloween Meat-Stuffed Kabocha Squash instructions

1. Cut the top of the pumpkin about 1 cm to create a lid. Use a spoon to scoop out the seeds..
2. Combine the vegetable oil, garlic, tomato, ground meat, and the vegetables in that order and simmer the mixture until the liquid simmers and evaporates. Add the flavoring and continue heating..
3. Add about 1cm of the mixture to the kabocha, then cover with cheese. Continue to layer the filling in this manner, but make sure that the top layer isn't cheese..
4. Cook in the oven at 390°F/200°C for about one hour. The face (the lid) crumbles easily and so needs less cooking time. Bake in the last 15 minutes..
5. If you can insert a skewer cleanly through the pumpkin, add cheese to the top and put it back into the oven to melt it in residual heat..
6. This is what it looks like after cutting..

If you're a sucker for squash like we are (hello, butternut, spaghetti, and pumpkin), you may already be well-acquainted with kabocha. When your squash is baked to your liking, take it out of the oven and let it cool for a few minutes, then flip it over and gently scrape the flesh with a fork to form long strands that look just like spaghetti. There isn't even a special technique to do that… it all happens naturally, you'll see! All that's left to do now is. Kabocha is an excellent source of beta carotene, iron, vitamins C and E, potassium and dietary fiber.