RCI-VG.003.0017.001

Stuffed Kabocha Squash

Name: Stuffed Kabocha Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 unit T peanut oil; 2 unit T chopped shallots; 1 unit inch chopped ginger; 1 unit chopped jalapeño; 8 oz tempeh; 2 unit T soy sauce; 2 cups cooked jasmine rice; 1 medium kabocha squash

Vegan cuisine

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

T peanut oil
4 unit
T chopped shallots
2 unit
inch chopped ginger
1 unit
chopped jalapeño
1 unit
tempeh
8 oz
T soy sauce
2 unit
cooked jasmine rice
2 cups
kabocha squash
1 medium

Method

Cut off top of kabocha squash and scoop out seeds.

Bake the squash for 45 minutes at 375°F (190°C) or until a sharp knife goes through the flesh easily.

Meanwhile, fry the tempeh, shallots, ginger, and jalapeño. Cook until tempeh is completely brown, and then add soy sauce and rice. Take off heat and mix thoroughly.

Put tempeh mixture into kabocha squash and bake for 30 more minutes.

Stuffed Kabocha Squash

Ingredients

Method

What Makes This Variant Distinct