Vegetarian Stuffed Kabocha Squash Recipe {Vegan Option} (2024)

The holidays are upon us; this is the first year we have vegetarian friends joining us for our Friendsgiving. Every year, the turkey is the center of attention, the focal point of our celebratory table. It is important to me that I have something equally as nice for my friends.

WhenDel Monte® asked me to create a Friendsgivingrecipe, I wanted to create something different from your run-of-the-mill Thanksgiving fare—something special and memorable, like this stuffed kabocha squash. I hope this roasted kabocha squash recipe will look amazing next to the turkey, giving our vegetarian friends a meal to look forward to.

If you love winter squash, you will want to check out all of my delicious Gluten Free Winter Squash recipes. I take you from appetizers to desserts with these flexible winter squash recipes.

Can you make this kabocha recipe vegan?

To make this recipe vegan, substitute the cheese for dairy-free cheese!! One of my new favorite vegan cheeses is VioLife. I just found it at Whole Foods, but several grocery stores carry it. Daiya and Kite Hill vegan cheeses are also good.

When is a good time to serve stuffed squash?

You can serve this stuffed squash all year long, and it makes a beautiful Thanksgiving centerpiece for your vegetarian and vegan guests.

Can you use other types of squash?

If you can’t find kabocha, you can use many types of winter squash. I like to use pumpkin and acorn squash as well.

How do you store leftover stuffed squash?

This roasted stuffed squash will keep fresh for up to 4 days in an airtight container in the refrigerator. Some kabocha squash are large, so I find it easier to slice it so that it fits into a container easily.

• ▢ 1 kabocha squash
• ▢ 2 tablespoons olive oil
• ▢ 14 ounces Del Monte® Fiesta Corn drained
• ▢ 1 onion diced
• ▢ 14 ounces diced tomatoes
• ▢ 14 ounces black beans drained and rinsed
• ▢ 2 teaspoons ground chili powder
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ ½ cup cheddar cheese Daiya if you are vegan

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  Preheat the oven to 350º F.

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  Cut the top off the kabocha squash and remove the seeds. Brush with one tablespoon olive oil and bake for 20 minutes. (Bake the lid stem side up too!)

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  In a pan, heat the last tablespoon of olive oil over medium heat. Add onion and sauté for 2 minutes.

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  Add the corn, tomatoes, black beans and seasoning. Reduce the heat to low, cover and simmer for 10 minutes.

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  Remove the squash from the oven.

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  Stuff the corn mixture into the squash. Top with the cheese or cheese substitute. Put the lid onto the squash and bake for another 20 minutes.

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  Serve hot.

1. If you can’t find kabocha squash at your local grocery store, you can substitute acorn or kuri squash.
2. Use dairy-free cheese to make this recipe vegan.
3. If you like food spicier, feel free to add some diced green chiles or jalapeños to the cooking vegetables.
4. Store leftovers in an airtight container in the refrigerator. The leftovers will keep fresh for up to 4 days.

Methods of cooking kabocha squash:

The first step to making this recipe is to cook the winter squash.

• You can roast the kabocha squash in the oven as I did for this recipe.
• If you are in a hurry, cut the squash open and scoop out the seeds. Place in a microwave-safe dish. Add a little water to the bottom of the dish. Microwave for 10 minutes until the squash is soft.
• Toss the kabocha squash on the grill. Follow the same steps above to remove the seeds, then grill on medium heat. Make sure to keep the lid down on the grill so it gets hot inside!