Stuffed Kabocha Squash
Source and licence
"Stuffed Kabocha Squash" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Stuffed_Kabocha_Squash, revision 4525520), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Stuffed_Kabocha_Squash&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4525520
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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
- 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.