Stuffed Kabocha Squash
A kabocha squash is a Japanese pumpkin. They have a rich, delicious flavor and are similar to pumpkin and sweet potato. These squash are harvest in the fall, and therefore great for fall and winter!
According to The World's Healthiest Foods, winter squash boasts a slew of nutrients. Here are some notable nutrients: vitamin A 59%, vitamin C 26%, fiber 23%, vitamin B6 19%, manganese 19%, copper 19%, potassium 14%, vitamin B2 11%, pantothenic acid 10%, folate 10%, vitamin K 10%, omega-3 fats 8%, magnesium 7%, vitamin B3 6%.
Serving size: 2
Prep and cook time: 45 minutes
Dosha Considerations - Good for vata - be sure to cook kale well. Kapha - sub celery for squash and sub ghee for flax or sunflower oil. Pitta - you can reduce to 1/4 onion, sub rice for quinoa and sub ground coriander for rosemary.
- 1 kabocha squash
- 1/2 onion, diced
- 1 cup zucchini, diced
- 4 leaves kale, finely chopped
- 1/2 cup quinoa
- 1 cup water
- 1 tablespoon ghee
- 2 teaspoons rosemary
- Salt and pepper, to taste
- Lemon wedges
- Preheat the oven to 350 degrees.
- Cut kabocha squash in half and remove seeds. Put squash face down on baking sheet and place in oven. Cook until just about tender. Test for tenderness by inserting knife or fork into yellow squash close to the rind. It will insert easily when close to done, and takes about 30 minutes.
- Place quinoa and water into saucepan. Turn on medium high heat until boiling. Add top and cook for about 20 minutes.
- While squash is cooking, preheat large frying pan to medium heat. Add in ghee. Cook until melted.
- Add in onions and cook until soft. Add in zucchini, kale and rosemary. Salt and pepper to taste. Cook until soft then add in cooked quinoa.
- Remove squash from oven. Flip so the tops face up. Add in vegetable mixture. Place back in oven for about 5 - 10 minutes until vegetable mixture is just crisp on top.
- Remove from oven. Squeeze a little lemon juice over vegetable mixture and serve.