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!!
(*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.
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.
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!
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:
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.
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.
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.
Tips and Recipe FAQ:
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.
You can serve this stuffed squash all year long! It makes a beautiful Thanksgiving centerpiece for your vegetarian and vegan friends.
You can use many types of winter squash if you can’t find kabocha. I like to also use pumpkin and acorn squash.
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.
More winter squash recipes to try:
Stuffed Kabocha Squash
*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
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.
Can you eat the skin in this recipe? Also, what are your recommendations for storing leftovers?
Hi Gina, I don’t eat the skin. I slice it up and store it in a large airtight storage container in the refrigerator.
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.
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.
The kabocha squash is unfortunately not available here in Norway, and I do wish we had Walmart too! It looks super yummy.
would it bake okay if I added the vegan cheese into the mixture before baking it?
Hi Bailey, you definitely can. I bake the squash a bit first, then add the filling and cheese, then bake it again.
This sounds like it could also be used as an appetizer spooned onto crackers or crispy bread.
That is a wonderful idea Linda 🙂
Oh my goodness this is a beautiful centerpiece and will make your veggie friends so welcome at your table. Knowing I can serve such a quality meal and stock my fridge and pantry from my local Walmart, a money saving plus. Delicious recipe!
Thank you so much Debra. Walmart has me hooked lately. They get so many gluten free foods in…and I save so much money shopping there!
This is my kind of vegetarian recipe. It looks so good and delicious. Perfect comfort food
I am so glad you like it. Daiya cheese is great to use to make it vegan too!
This looks so impressive! I’ve never cooked a squash like this before – I can’t wait to try!
Thank you so much 🙂
We love trying different variations of stuffed squash! This cheesy filling looks so good!
Thank you so much Jessica 🙂
I’m so much into stuffing squash lately. Llove the combination of flavors in this recipe. Green beens, corn, cheese! What not to like! yumm!
Thank you so much Savita 🙂
I love how you made this both the main course and the serving vessel! Genius. I’ve never cooked this type of squash, but will be on the lookout for it at the market. Very cool!
Thank you so much Lisa 🙂
This looks delicious, and I’ve never even had kabocha squash! I’ll be heading to Walmart later today to get one! 🙂
You should give one a try…they have a beautiful flavor 🙂