Vegetarian Stuffed Kabocha Squash Recipe {Vegan Option}

Name: Stuffed Kabocha Squash
Prep time: 5 min
Cook time: 32 min
Total time: 37 min
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; 1/2 teaspoon black pepper; 1/2 cup cheddar cheese (Daiya if you are vegan)

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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.

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Methods of cooking kabocha squash:
Recipe step-by-step directions:
Tips and Recipe FAQ:
More winter squash recipes to try:
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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.

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!

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.