Vegetarian Stuffed Kabocha Squash Recipe

(This post has been sponsored by Del Monte®. All thoughts and opinions are my own.)

If you love winter squash, you are going to love this easy stuffed kabocha squash recipe!

The holidays are upon us and this is the first year we are having vegetarian friends joining us for our Friendsgiving. Every year the turkey is the center of attention, the focal point of our celebratory table. It is important to me that I have something equally as nice for my friends.

When Del Monte® asked me to create a Friendsgiving recipe, I wanted to create something different from your run of the mill Thanksgiving fare. Something special, and memorable like this stuffed kabocha squash.

I am hoping this roasted kabocha squash recipe will look amazing next to the turkey, giving our vegetarian friends a meal to look forward to. (To make this recipe vegan, just substitute the cheese for a dairy-free cheese!!)

Kabocha Squash

Have you seen those big greyish green squash in your store? Roasted kabocha squash has a sweet flavor that cooks through beautifully. It makes a beautiful vessel for any stuffed winter squash recipe.

Many people ask where you can find kabocha squash. Kabocha squash is widely available, and I purchased this one at my local Walmart. Search here for your local Walmart store!

Walmart has some of the best prices in town. If you haven’t visited your local Walmart recently, check out all of the delicious gluten-free foods! I wrote about Walmart’s gluten-free selections so I could show you how much they have.

Del Monte® Harvest Selects

Have you tried Del Monte® Harvest Selects vegetables? Del Monte® takes quality seriously, and you can really taste the difference! Del Monte® is using non-GMO vegetables and has removed all BPA from their cans!

I feel good serving Del Monte® vegetables to my family!

We enjoy their delicious canned vegetables, and their Fiesta Corn fits perfectly with my idea for this roasted kabocha squash recipe.

I found everything I need for my kabocha squash recipe!

Are you ready to see how easy it is to make this roasted kabocha squash recipe?

There are several different methods of cooking kabocha squash.

• You can roast the kabocha squash in the oven like I did for this recipe.
• If you are in a hurry, cut the squash open and scoop out the seeds. Place in a microwave-safe dish. Add a little water to the bottom of the dish. Microwave for 10 minutes until the squash is soft.
• Toss the kabocha squash on the grill. Follow the same steps above to remove the seeds, then grill on medium heat. Make sure to keep the lid down on the grill so it gets hot inside!

Here is what the kabocha squash will look like with the seeds removed. Brush olive oil on the interior of the squash.

Next, roast the kabocha squash for 20 minutes in the oven to soften.

Cook the Del Monte® Fiesta Corn in a skillet with onion and red pepper. Walmart has both red pepper and onions for this in their produce department.

Add in Del Monte® Diced Tomatoes, black beans, green chiles, seasoning into the corn mixture. Cook on medium heat for 15 minutes.

Remove the squash from the oven and fill with the vegetable mixture. Top with cheese or dairy-free cheese (for a vegan stuffed kabocha squash). Place the squash lid back on top and bake another 22 minutes.

Don’t you love melty cheese? The cheddar cheese I found at Walmart really makes this dish a show stopper! You can also find cheese substitutes at Walmart to make this a vegan stuffed kabocha squash recipe!!

Are you ready to make this roasted kabocha squash recipe for yourself?

How to stuff and cook kabocha squash:

5 from 6 votes

Print

Stuffed Kabocha Squash

Prep Time

5 mins

Cook Time

32 mins

Total Time

37 mins

 

A kabocha squash roasted and stuffed with corn, tomatoes, black beans and chiles.

Course: Main Course, Main Dish

Cuisine: American

Servings: 6

Calories: 252 kcal

Author: Sandi Gaertner

Ingredients

• 1 kabocha squash
• 2 tablespoons olive oil
• 1 can Del Monte® Fiesta Corn drained
• 1 onion diced
• 1 can Del Monte® Diced Tomatoes
• 1 can black beans drained and rinsed
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup cheese Daiya if you are vegan

Instructions

1. Preheat the oven to 350 degrees.

2. Cut the top off a kabocha squash and remove the seeds. Brush with one tablespoon olive oil and bake for 20 minutes. (Bake the lid stem side up too!)

3. In a pan, heat the last tablespoon of olive oil over medium heat. Add onion and sauté for 2 minutes.

4. Add the corn, tomatoes, black beans and seasoning. Reduce the heat to low, cover and simmer for 10 minutes.

5. Remove the squash from the oven.

6. Stuff the corn mixture into the squash. Top with the cheese or cheese substitute. Put the lid onto the squash and bake for another 20 minutes.

7. Serve hot.

Nutrition Facts

Stuffed Kabocha Squash

Amount Per Serving (1 g)

Calories 252 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 2g 10%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 9mg 3%

Sodium 472mg 20%

Potassium 1005mg 29%

Total Carbohydrates 42g 14%

Dietary Fiber 8g 32%

Sugars 8g

Protein 10g 20%

Vitamin A 52%

Vitamin C 36.3%

Calcium 15.4%

Iron 17.5%

* Percent Daily Values are based on a 2000 calorie diet.

 More Delicious Gluten Free Dishes To Try: