|Stuffed Kabocha Squash
Cookbook | Ingredients | Recipes | Vegan cuisine
- 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.