Jump to Recipe Print Recipe
4.91 from 33 votes

If you love winter squash, you are going to love this easy stuffed kabocha squash recipe! This recipe is vegetarian, but there is a simple way to make this stuffed squash vegan as well!! 

Lifting the top off a roasted stuffed kabocha squash.

(*This post was sponsored by Del Monte®. All opinions are my own.)

The holidays are upon us; this is the first year we have 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 hope this roasted kabocha squash recipe will look amazing next to the turkey, giving our vegetarian friends a meal to look forward to.

If you love winter squash, you will want to check out all of my delicious Gluten Free Winter Squash recipes. I take you from appetizers to desserts with these flexible winter squash recipes.

A roasted kabocha squash stuffed with corn, tomatoes, black bean, peppers, and melted cheeses.

Have you seen those big greyish-green squash in your store? Roasted kabocha squash has a sweet flavor that cooks 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. 

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

Pulling the top off a stuffed roasted kabocha squash.

Don’t you love melty cheese? The cheddar cheese I found at Walmart makes this dish a show-stopper! Look for the cheese substitutes I mentioned to make this a vegan stuffed kabocha squash recipe!!

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

Are you ready to see how easy it is to make this roasted kabocha squash recipe? First, here are some tips on cooking your kabocha squash:

Methods of cooking kabocha squash:

The first step to making this recipe is to cook the winter squash.

  • You can roast the kabocha squash in the oven as 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. Keep the lid down on the grill so it gets hot inside!
The top is cut off a kabocha squash.

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 at 375º F in the oven to soften.

Recipe step-by-step directions:

Corn, red pepper and onion cooking in a pan on the stove.

Step 1: 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.

Corn, onion, diced tomatoes and black beans cooking on the stove.

Step 2: Add in Del Monte® Diced Tomatoes, black beans, green chiles, and seasoning into the corn mixture. Cook on medium heat for 15 minutes.

A kabocha squash stuffed with a Mexican flavored corn and tomato dish.

Step 3: Remove the squash from the oven and fill it with the vegetable mixture. Top with cheese or dairy-free cheese (for a vegan stuffed kabocha squash).

Step 4: Return the squash lid on top and bake for another 22 minutes.

A stuffed kabocha squash for a vegan holiday.

Tips and Recipe FAQ:

Can you make this kabocha recipe vegan?

To make this recipe vegan, substitute the cheese for dairy-free cheese!! One of my new favorite vegan cheeses is VioLife. I just found it at Whole Foods. Daiya and Kite Hill cheeses are also good.

When is a good time to serve stuffed squash?

You can serve this stuffed squash all year long! It makes a beautiful Thanksgiving centerpiece for your vegetarian and vegan friends.

Can you use other types of squash?

You can use many types of winter squash if you can’t find kabocha. I like to also use pumpkin and acorn squash.

How long will this recipe keep fresh?

This roasted stuffed squash will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer.

If you love eating meatlessly, you will love this vegetarian Gluten Free Mexican Casserole recipe.

A roasted stuffed kabocha squash on a plate.

More winter squash recipes to try:

Stuffed Kabocha Squash

Sandi Gaertner
A kabocha squash roasted and stuffed with corn, tomatoes, black beans and chiles.
Love this recipe?Give it a star rating!
4.91 from 33 votes
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 5 minutes
Cook Time 32 minutes
Total Time 37 minutes
Course Gluten Free Vegetarian and Vegan Recipes
Cuisine American
Servings 6
Calories 303 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

  • 1 kabocha squash
  • 2 tablespoons olive oil
  • 14 ounces Del Monte® Fiesta Corn drained
  • 1 onion diced
  • 14 ounces Del Monte® Diced Tomatoes
  • 14 ounces black beans drained and rinsed
  • 2 teaspoons ground chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup cheddar cheese Daiya if you are vegan

Instructions
 

  • Preheat the oven to 350º F.
  • 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!)
  • In a pan, heat the last tablespoon of olive oil over medium heat. Add onion and sauté for 2 minutes.
  • Add the corn, tomatoes, black beans and seasoning. Reduce the heat to low, cover and simmer for 10 minutes.
  • Remove the squash from the oven.
  • 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.
  • Serve hot.

Notes

Methods of cooking kabocha squash:

The first step to making this recipe is to cook the winter squash.
  • You can roast the kabocha squash in the oven as 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!

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 303kcalCarbohydrates: 48gProtein: 13gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 560mgPotassium: 1086mgFiber: 11gSugar: 9gVitamin A: 2603IUVitamin C: 30mgCalcium: 161mgIron: 4mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

Fearless Dining

Your go-to haven for gluten-free living, where I share hundreds of delicious, family-friendly recipes, helpful gluten-free resources, and allergen-friendly options for everyone!

23 Comments

  1. 5 stars
    This was wonderful and is going to be in a favorite file. Love squash and especially kabocha which you can eat the entire thing skin and all. I added a bit of orange bell pepper in the mix and played a bit with the amounts of ingredients but followed otherwise. I did increase the temperature of oven to 425 to cook the kabocha sqush really well. I liked it even without cheese. Sprinkled with the scallions and had some Frontera mild tomato salsa on side for anyone who wanted it. Used vegetable broth to saute veggies to save on calories. A favorite for us. Thank you.

    1. I am so glad you liked it Frances, thank you so much for coming back to let me know. I also think your tips will help other readers :-). Have a great day.

  2. The kabocha squash is unfortunately not available here in Norway, and I do wish we had Walmart too! It looks super yummy.

    1. Hi Bailey, you definitely can. I bake the squash a bit first, then add the filling and cheese, then bake it again.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating