(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!!)
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.
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 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!
Can you make this stuffed kabocha squash recipe dairy-free?
You definitely can make this recipe dairy-free, making it vegan by using Daiya or Kite Hill dairy free cheese.
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:
- 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
- Preheat the oven to 350 degrees.
- 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.
Nutrition Information:Yield: 6 Serving Size: g
Amount Per Serving:Calories: 252 Saturated Fat: 2g Cholesterol: 9mg Sodium: 472mg Carbohydrates: 42g Fiber: 8g Sugar: 8g Protein: 10g
More Delicious Gluten Free Dishes To Try: