Stuffed Kabocha

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Stuffed-Kabocha
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One of my Curves members shared this recipe. I have made this delicious meal a couple of times since. It is a meal in itself. It’s funny, I have never eaten Kabocha before. Once I tasted this dish, I was sold! For any type of gathering, being it friends or family, it makes a delicious, pretty center piece.

Stuffed-Kabocha
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Stuffed Kabocha

 One of my Curves members shared this recipe. I have made this delicious meal a couple of times since. It is a meal in itself. It's funny, I have never eaten Kabocha before. Once I tasted this dish, I was sold! For any type of gathering, being it friends or family, it makes a delicious, pretty center piece.
Prep Time30 mins
Active Time2 hrs
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: American, Hawaiian
Keyword: delicious meal, Kabocha, recipe, taste, dish
Author: Christine Souza

Materials

  • 1 Whole  Kabocha (pumpkin)
  • (for small kabocha)  1/2 cup regular rice and 1/2 cup mochi rice (mochi rice is optional)
  • ground beef, turkey, or pork etc. may be used in small amount or it could be optional.
  • fresh shrimp, cleaned, and chopped (optional)
  • Ebi, soaked and chopped
  • Shiitake mushrooms, soaked and chopped
  • Bamboo, chopped
  • Water chestnuts, minced
  • Round onion, dice
  • Green onion, (optional)

Instructions

  • Wash and dry kabocha thoroughly.
  • Cut a "cap" from the top (just like when carving pumpkin for Halloween).
  • Tip:  to  take off the top of the kabocha easier, microwave for a couple of minutes.
  • Clean out the seeds and fiber in the pumpkin.
  • Rub olive oil outside and inside of pumpkin.
  • Sprinkle some Hawaiian salt inside for flavor.
  • Cook one cup of rice in cooker.
  • Fry the above ingredients and then add the rice.
  • Line a pan with foil.
  • Stuff the pumpkin with the fried rice.
  • Cover with the kabocha cap.
  • Bake uncovered for 30 minutes at 400 degrees.
  • Take pumpkin out of oven.
  • Reduce heat to 350 degrees.  Cover pumpkin with foil, return to pan, and bake for about 1-1/2 hours or more.  To check if done, use a knife or skewer.  If it goes through easily, it is cooked.
  • Turn oven off and keep foil on and leave kabocha in oven for another 30 minutes.
  • This is optional because the kabocha will continue cooking.

How To Serve:

  • Carefully place kabocha in a serving dish and remove cap.  
  • Slice kabocha from the top to bottom.  
  • Should resemble a flower in bloom with rice in the center.

Notes

  • You may use whatever ingredients you want to add to the rice.  Or make your favorite fried rice dish.
  • The time for each step is dependent on the size of the kabocha so adjust as you go along.
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