If you need a vegetarian or vegan option for the holidays, this easy stuffed kabocha squash recipe is a must-try. Roasting brings out kabocha’s natural sweetness, and filling it with a savory mix of beans, veggies, and spices makes a hearty, colorful centerpiece your guests will remember. Whether you serve it for a fall dinner or make it the star of your vegetarian Thanksgiving table, this dish is as beautiful as it is delicious.
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(*This post was sponsored by Del Monte®. All opinions are my own.)
❤️ Sandi’s Recipe Summary
This stuffed kabocha squash is my go-to vegetarian showpiece for Friendsgiving and Thanksgiving celebrations. The kabocha roasts with a naturally sweet flavor, almost like a cross between a pumpkin and sweet potato. I pre-roast the squash for 20 minutes, then add in the filling. Cooking it this way helps keep the squash flesh tender instead of watery once the filling goes in. Swap the cheddar cheese for VioLife or Daiya dairy-free cheddar to make this recipe vegan.
“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 increased the oven temperature to 425ºF to cook the kabocha squash really well. I liked it even without cheese. A favorite for us. Thank you.”
Francis, Blog comment
This roasted kabocha squash has a sweet, earthy flavor and a beautiful dark green color. It is delicious stuffed and roasted with my vegetarian chili. Kabocha squash is widely available; most grocery stores and farmers’ markets will have it. Winter squash is available from fall through winter months.
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 that could sit in the middle of the table looking like a showstopper meal for your guests. I can’t wait to hear what you think. Drop a comment if you made this stuffed kabocha squash recipe.
If you love winter squash, you will want to check out all of my delicious gluten-free winter squash recipes.
Ingredient Notes:
- Kabocha Squash – You can find them in many sizes, so choose a medium squash large enough to fit the stuffing.
- Diced Tomatoes – Use salted or fire-roasted diced tomatoes. If you buy diced tomatoes with green chiles, omit the additional green chiles.
- Black Beans – Drain and rinse the canned black beans.
- Roasted Green Chiles – Use freshly roasted or canned. Note: Green chiles come in mild and spicy heat levels.
Optional Add-Ins:
- Cooked quinoa or rice
- Chopped kale
- Sprinkle toasted pepitas on top.
How to Make a Stuffed Kabocha (Step-By-Step)
Because of the thickness of the kabocha squash, partially roast it before adding the filling.
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Methods of cooking kabocha squash:
The first step to making this recipe is to cook the winter squash. I love the flavor of roasting it in the oven, but I also share some time-saving methods.
- You can roast the kabocha squash, as I did in the oven, as explained below.
- 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 to maintain a high internal temperature.
- I do not recommend using the microwave to cook the kabocha squash. It will work if you cut the squash in half, but it will not cook the whole emptied squash evenly. Roasting or grilling the kabocha adds more flavor and prevents the squash from getting watery.
Step 1: Preheat your oven to 375º F. Cut the top off the kabocha squash and scoop out the seeds. Brush the inside with olive oil and place on a baking sheet. Roast for 20-25 minutes to soften.
Step 2: While the squash is roasting, heat a skillet over medium heat. Add a little oil, then sauté the corn, diced red peppers, and chopped onion for 5 minutes.
Step 3: Add the black beans, green chiles, diced tomatoes, and seasoning to the skillet. Mix well and cook on medium heat for 15 more minutes, stirring occasionally.
Step 4: Remove the squash from the oven. Carefully spoon the vegetable mixture into the squash. Top with shredded cheese or dairy-free cheese.
Step 5: Replace the squash lid and return to the oven. Bake for an additional 20 minutes, allowing the filling to meld with the squash.
Serve hot in sliced wedges or scoop it into bowls. Enjoy it with these Gluten-Free Biscuits or these fluffy Gluten-Free Dinner Rolls.
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.
Frequently Asked Questions:
If you can’t find kabocha, you can use many types of winter squash. I also like pumpkin and acorn squash.
I find that a kabocha squash tastes like a cross between a pumpkin and a sweet potato.
If you are going to stuff the squash, the best cooking methods are to roast it in the oven or cook it on your grill.
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.
More Gluten-Free Winter Squash Recipes:
Love This Recipe?
💬 Did you make this stuffed kabocha squash recipe? I would love to hear how it turned out. Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Stuffed Kabocha Squash (Vegetarian or Vegan!)
Ingredients
- 1 kabocha squash
- 2 tablespoons olive oil
- 14 ounces Del Monte® Fiesta Corn drained
- 1 diced onion dice
- 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
Method
- Preheat the oven to 375º 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 the 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 in slices.
Nutrition
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!
Private Notes
Tried this recipe?
Let us know how it was!
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
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.