If you love winter squash, you will love this easy stuffed kabocha squash recipe! This stuffed squash makes a beautiful entre on the dinner table. This recipe is vegetarian as written, but there is a simple way to make it vegan as well!
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(*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; most grocery stores and farmer’s markets will have them. These winter squash are usually available in the fall through winter months.
Allergen Information:
This stuffed squash recipe is gluten-free, egg-free, nut-free, soy-free, and oat-free. It is easily made dairy-free by using vegan cheese.
Look at all of that melty cheese! If you are dairy-free, look for the cheese substitutes I mentioned to make this recipe vegan.
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!
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 cut off the top and remove the seeds, then grill it on medium heat. Keep the grill lid down 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 it before adding the filling.
Step-By-Step Photos and Directions:
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Step 1: Cook the corn, onion, and diced red peppers in a skillet with cooking oil. Cook over medium heat.
Step 2: Add the diced tomatoes, drained and rinsed black beans, green chiles, and seasoning into the corn mixture. Cook on medium heat for another 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 the squash for another 22 minutes. This will help the flavors of the vegetable mixture bake into the squash.
Frequently Asked Questions:
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, but several grocery stores carry it. Daiya and Kite Hill vegan cheeses are also good.
You can serve this stuffed squash all year long, and it makes a beautiful Thanksgiving centerpiece for your vegetarian and vegan guests.
If you can’t find kabocha, you can use many types of winter squash. I also like pumpkin and acorn squash.
This roasted stuffed squash will keep fresh for up to 4 days in an airtight container in the refrigerator. Some kabocha squash are large, so I find it easier to slice them so that they fit into a container easily.
If you love eating meatless, I have a lot of great gluten free vegetarian recipes you will love.
More Gluten-Free Winter Squash Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Stuffed Kabocha Squash
Ingredients
- 1 kabocha squash
- 2 tablespoons olive oil
- 14 ounces Del Monte® Fiesta Corn drained
- 1 onion diced
- 14 ounces 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
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Instructions
- Preheat the oven to 350º F.
- Cut the top off the 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
- If you can’t find kabocha squash at your local grocery store, you can substitute acorn or kuri squash.
- Use dairy-free cheese to make this recipe vegan.
- If you like food spicier, feel free to add some diced green chiles or jalapeños to the cooking vegetables.
- Store leftovers in an airtight container in the refrigerator. The leftovers will keep fresh for up to 4 days.
- 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, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
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.