Stuffed Kabocha Squash

Stuffed Kabocha Squash

1-2 small Kabocha squash
1/2 lb. ground beef
1/2 cup green onion, diced
1/2 cup wild rice
1/4 cup grated Asiago cheese
rosemary sea salt
freshly ground pepper

 

Preheat the oven to 425 degrees.

Slice the top of the squash and scoop out the strings and seeds. Place the top back on, wrap in foil, and bake for about 90 minutes. 

The squash should be soft but still hold its form. (By the way, the skin is edible and quite delicious, so don’t worry about peeling – it becomes soft and wonderful during baking).

 

Meanwhile, cook the wild rice with about 1 cup of water in a small pot, bringing it to a boil and then allowing it to simmer, covered, for about 20 minutes.

 

In a separate pan, brown the beef, seasoning well with salt and pepper.

Once cooked, combine the wild rice, ground beef, and onions. Stir until well combined.

 

Remove the cooked squash from the oven. Spoon in the beef and rice mixture, and then top with grated cheese.

 

Delicious.