Vegan Stuffed Kabocha Squash
Vegan Stuffed Kabocha Squash- red onion, zucchini and bell peppers are the base for this succulent squash dish.
Jump to Recipe
Kabocha squash may not get the attention that Butternut and Acorn do, but that doesn’t mean it’s any less delicious!
What is Kabocha Squash?
Kabocha is a Japanese variety winter squash that’s also known as a Japanese Pumpkin. It’s hard on the outside and it resembles a squat pumpkin.
So, what does the Kabocha squash taste like?
The Kabocha has a sweet flavor, even sweeter than a Butternut squash. The taste can be be described as a cross between a pumpkin and a sweet potato.
Kabocha is rich in beta carotene, iron, Vitamin C and potassium.
Vegan Stuffed Kabocha Squash
Ingredients:
1 Kabocha squash
2-3 tbsp olive oil
1/2 red onion
1 medium zucchini, chopped
1 yellow bell pepper, chopped
Fresh rosemary
For the Apple Cider Vinaigrette:
3 tbsp Olive oil
2 tbsp Apple cider vinegar
1 tsp Dijon mustard
2 tbsp Maple syrup
Salt and pepper
Directions:
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Cut the top off the squash and clean out the seeds. Drizzle the squash with olive oil and season with salt and pepper. Bake for 45-55 minutes or until tender.
While the squash is cooking, prepare the filling. In a medium pan, add the olive oil, red onion, zucchini and bell pepper. Cook until medium heat, stirring occasionally until the vegetables are tender (7-10 minutes)
Once the squash is finished cooking, remove from the oven. Add the vegetables and fresh rosemary.
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup and salt and pepper. Pour on the squash and enjoy!
Vegan Stuffed Kabocha Squash
Ingredients
- 1 Kabocha squash
- 2-3 tbsp olive oil
- 1/2 red onion
- 1 medium zucchini, chopped
- 1 yellow bell pepper, chopped
- fresh rosemary
For the Apple Cider Vinaigrette:
- 3 tbsp olive oil
- 2 tbsp Apple cider vinegar
- 1 tsp Dijon mustard
- 2 tbsp Maple syrup
- salt and pepper
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Cut the top off the squash and clean out the seeds. Drizzle the squash with olive oil and season with salt and pepper. Bake for 45-55 minutes or until tender.
- While the squash is cooking, prepare the filling. In a medium pan, add the olive oil, red onion, zucchini and bell pepper. Cook until medium heat, stirring occasionally until the vegetables are tender (7-10 minutes) Once the squash is finished cooking, remove from the oven. Add the vegetables and fresh rosemary.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup and salt and pepper. Pour on the squash and enjoy!
Looking for more easy Vegan squash recipes like this Vegan Stuffed Kabocha Squash?
Vegan Stuffed Spaghetti Squash
Vegan Roasted Delicata Squash Salad
Delicious Vegan Honey Nut Squash Curry
Crock Pot Vegan Butternut Squash Soup
I love seeing your finished projects! If you enjoyed making this Vegan Stuffed Kabocha Squash or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @10IngredientVegan. Happy cooking!
