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Stuffed Kabocha Squash

Sandi Gaertner
A kabocha squash roasted and stuffed with corn, tomatoes, black beans and chiles.
4.88 from 25 votes
Prep Time 5 mins
Cook Time 32 mins
Total Time 37 mins
Course Gluten Free Vegetarian and Vegan Recipes
Cuisine American
Servings 6
Calories 215 kcal


  • 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.


Serving: 1gCalories: 215kcalCarbohydrates: 28gProtein: 9gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 5gCholesterol: 10mgSodium: 646mgFiber: 8gSugar: 7g
Keyword easy stuffed kabocha squash, stuffed kabocha squash, vegetarian kabocha squash recipe
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