Stuffed Kabocha Squash
Ingredients
-
1
whole
Kabocha squash, cut in half with seeds removed
-
¼
cup
red onion, diced
-
1
cup
zucchini, diced
-
½
cup
bell pepper, diced
-
1
tablespoon
extra virgin olive oil
-
2
teaspoons
fresh rosemary, minced
-
to taste
salt
-
to taste
pepper
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the diced onion, zucchini, bell pepper, olive oil, and fresh rosemary, and season with salt and pepper.
- Arrange the squash halves cut-side-up on the baking sheet, trimming the bottoms if necessary for stability.
- Spoon the filling into the center of each squash half.
- Bake at 350°F until the squash is fork-tender, about one hour.
- Serve warm, optionally topped with your favorite dressing or sauce.
Nutrition Facts (estimated)
Servings
2
Calories
242
Total fat
7g
Total carbohydrates
44g
Total protein
5g
Sodium
25mg
Cholesterol
0mg
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