Pork and Spinach Stuffed Kabocha Squash
Ingredients
The squash
-
1
2-pound
Kabocha squash
-
to taste
Kosher salt
-
to taste
Freshly ground black pepper
The filling
-
1
tablespoon
coconut oil, avocado oil, ghee, or your favorite cooking fat
-
2
large
shallots, minced
-
3
cloves
garlic, minced
-
1
pound
ground pork
-
1
tablespoon
Tabil seasoning (or your favorite seasoning blend)
-
2
cups
frozen spinach
-
¼
cup
chicken broth
Instructions
- Preheat the oven to 400°F.
- Cut the top off the squash and scoop out the seeds.
- Season the inside of the squash with salt and pepper.
- Place the squash upside down in a microwaveable container, add a splash of water, cover, and microwave for 8-10 minutes to soften.
- In a skillet, heat the coconut oil over medium heat and sauté the minced shallots until translucent.
- Add the minced garlic and stir until fragrant.
- Add the ground pork and cook until no longer pink, seasoning with salt, pepper, and Tabil.
- Stir in the frozen spinach and cook until defrosted.
- Remove the squash from the microwave and place it on a foil-lined baking tray.
- Fill the squash with the pork and spinach mixture, adding chicken broth to the filling.
- Cover with the top of the squash and bake in the oven for 45 minutes to 1 hour, until the flesh is easily pierced with a knife.
Nutrition Facts (estimated)
Servings
3
Calories
601
Total fat
38g
Total carbohydrates
38g
Total protein
33g
Sodium
mg
Cholesterol
mg
You might also like