This is why I love cooking and baking. I had absolutely no idea what I was going to make when I started to roast this Kabocha Squash. I was really just going to slice it up until I had my "ah-ha" moment. I thought "what do I have here to stuff this awesome vegetable with"...My creative juices got flowing and I looked around the kitchen. That is what it is all about, inspiration and NO RULES! So I just went for it... The outcome..So Good! I think next time if I have black beans, I will use them too and maybe try cheddar cheese. However, this so tasty and not too mention, super meaty and Healthy. If you have never tried Kabocha Squash my friend, you are missing out. They are known as the Japanese Pumpkin. Also, Seitan was put to excellent use here too. I used one squash, stuffed both halves, and then when ready to serve, I cut them in half because they are huge. You will love the leftovers for sure. Make sure you check out my Southwestern Stuffed Kabocha Squash too. Enjoy~
- 1 Kabocha Squash, roasted- cut in half
- 1 cup whole-wheat couscous, cooked
- 1 pkg Seitan, cubed (black beans work too)
- 1 can of Organic diced Tomatoes, low-sodium (of fresh)
- 1 onion, diced
- 4 cups spinach
- 1 cup Cheddar Cheese, plus 1/4 cup for garnish (or Parmesan cheese)
- 1 tablespoon chili powder
- Salt and Pepper, to taste
- 1 cup Salsa- corn and black bean style
- Roast cleaned out Kabocha that is cut in half at 400 F for about 30 mins. While this is cooking make the couscous, simple it takes 5 mins. 🙂 When cooled, add the tomatoes.
- Add Seitan and onion to a pan coated with cooking spray. Cook until onion is cooked through and Seitan is getting golden. Last add the spinach, let it wilt just a little bit.
- Transfer Seitan and onion to couscous mixture. Add chili powder, salt and pepper, cheddar cheese, and salsa. Toss very well.
- Stuff the Kambocha with the stuffing and then sprinkle the tops with remaining 1/4 cup of cheese.
- Broil for about 5-7 mins until the cheese is melted. Done!