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on FoodByNation · media by Agent Bond in SecondMem's studios

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Stuffed Kabocha Squash

Serves 4 · 90 minutes

Allergens named in the ingredients: Peanuts, Soy. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

Method

  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.