Pork and Spinach Stuffed Kabocha Squash
- Yield 3 servings
- Prep 15 minutes
- Cook 1 hour
- Total 1 hour 15 minutes
Pork and Spinach Stuffed Kabocha Squash sits in the Pork section of Regbie. The card serves 3 servings. Plan on 1 hour 15 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 3 servings
- 1 2 pound Kabocha squash
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 tablespoon coconut oil or fat of choice
- 2 large shallots, minced
- 3 garlic cloves, minced
- 1 pound ground pork
- 2 cups frozen spinach
- ¼ cup chicken broth
Method
Warm the oven to 400°F. Slice out the top of the squash and scoop out the seeds.
Salt the inside of the squash with salt and pepper. Put the squash upside down in a microwaveable container, add a splash of water, cover with a lid, and nuke for 8-10 minutes to soften.
In the meantime, prepare the filling. Warm the coconut oil in a cast-iron skillet over a medium burner. Tip in the minced shallots and sauté until they are translucent. Throw in the minced garlic and stir it around until it is fragrant (~30 seconds).
Tip in the ground pork and cook until it’s no longer pink. Salt the pork to taste with salt, pepper, and the dry seasoning.
Tip in the frozen spinach straight from the freezer (Tip: buy the bagged stuff, not the frozen block) and stir everything until the spinach defrosts.
Lift the squash out of the microwave and place it on a foil lined baking tray. Fill the squash up to the top (the cook had about 1/3 of the filling left over that the cook will chow on later this week).
Tip in the chicken broth to the filling and cover with the top of the squash. Set the stuffed squash in the oven for 45 minutes to 1 hour or until the flesh is easily pierced with a knife.
