Pork and Spinach Stuffed Kabocha Squash

Rating: 5 out of 5 stars from 4 votes

Prep Time: 15 mins

Cook Time: 1 hr

Total Time: 1 hr 15 mins

Servings: 3

Author: Michelle Tam

I decided to stuff a Kabocha squash taking up real estate on my counter with more Paleo-friendly ingredients. To make it an even quicker recipe, I decided to nuke the squash before stuffing it. Quick and tasty!

Ingredients

• 1 (2-pound) Kabocha squash
• Kosher salt (Diamond Crystal recommended)
• Freshly ground black pepper
• 1 tablespoon coconut oil, avocado oil, ghee, or your favorite cooking fat
• 2 large shallots, minced
• 3 garlic cloves, minced
• 1 pound ground pork
• 1 tablespoon Tabil seasoning (or your favorite dry seasoning blend)
• 2 cups frozen spinach (bagged, not frozen block)
• ¼ cup chicken broth

Equipment

• Sharp knife and cutting board
• Large microwaveable container with lid
• Cast-iron skillet (or other large frying pan)
• Spatula or wooden spoon
• Foil-lined baking tray
• Measuring cups and spoons

Step-by-Step Instructions

1. Preheat Oven & Prepare Squash: Begin by preheating your oven to 400°F (200°C). Carefully slice off the top of the Kabocha squash, creating a “lid.” Using a sturdy spoon, scoop out all the seeds and fibrous strands from the squash cavity. Ensure it’s clean and ready for seasoning.
2. Pre-cook the Squash: Season the inside of the hollowed-out squash generously with kosher salt and freshly ground black pepper. Place the squash upside down in a large microwave-safe container. Add about a splash of water (roughly ¼ cup) to the container, then cover it with a lid. Microwave on high for 8-10 minutes. This step is crucial for softening the squash significantly, cutting down your oven baking time. The squash should be tender but still firm enough to hold its shape.
3. Prepare the Filling Base: While the squash is in the microwave, start preparing your savory filling. Heat 1 tablespoon of your chosen cooking fat (coconut oil, avocado oil, or ghee) in a large cast-iron skillet over medium heat. Once shimmering, add the minced shallots and sauté them for 3-5 minutes until they become translucent and fragrant.
4. Aromatics & Pork: Add the minced garlic to the skillet and stir constantly for about 30 seconds until it becomes aromatic, being careful not to burn it. Immediately add the ground pork to the skillet. Break it up with your spatula and cook until it is no longer pink, ensuring it’s thoroughly browned and crumbled.
5. Season the Pork & Add Spinach: Season the cooked pork generously with salt and pepper to taste. Stir in 1 tablespoon of Tabil seasoning, or your preferred dry seasoning blend, ensuring it’s evenly distributed throughout the pork mixture. Next, add the 2 cups of frozen spinach directly from the freezer. It’s best to use bagged frozen spinach as it defrosts and integrates more easily than frozen blocks. Stir everything together constantly until the spinach has fully defrosted and wilted into the pork mixture.
6. Stuff the Squash: Once the squash is softened from the microwave, carefully remove it from the container and place it upright on a foil-lined baking tray. This foil will catch any potential leaks and make cleanup a breeze. Spoon the prepared pork and spinach filling into the Kabocha squash cavity, mounding it up to the top. (Note: Depending on the size of your squash, you might have about 1/3 of the filling leftover, which is fantastic for a quick meal later in the week!)
7. Add Broth & Bake: Pour ¼ cup of chicken broth directly into the filling within the squash. This adds moisture and ensures the filling stays tender and flavorful during baking. Place the squash “lid” back on top. Carefully transfer the baking tray with the stuffed squash into your preheated oven. Bake for 45 minutes to 1 hour, or until the squash flesh is incredibly tender and can be easily pierced with a knife. The filling should be heated through and slightly caramelized on top.
8. Serve and Enjoy: Once baked, remove the squash from the oven. Let it cool for a few minutes before serving. My companion Henry and I often split it in half, then enjoy it with simple sides like sliced fresh tomatoes and quick nuked green beans seasoned with butter, salt, and pepper. It’s a delightful combination of savory, sweet, and wholesome flavors, proving that healthy can indeed be both tasty and quick!

Serving Suggestions & Variations

This Pork and Spinach Stuffed Kabocha Squash is a complete meal on its own, but it also pairs wonderfully with a variety of simple sides. A crisp green salad with a lemon-tahini dressing, roasted asparagus, or even cauliflower rice can complement the rich flavors of the squash beautifully. For a touch of acidity and freshness, a drizzle of balsamic glaze or a sprinkle of fresh herbs like parsley or cilantro over the finished dish can elevate it further.

Feeling adventurous? Here are a few variations to customize your stuffed squash:

• Spice it Up: Add a pinch of red pepper flakes to the pork mixture for a subtle kick.
• Different Protein: Ground turkey or chicken can be substituted for pork, offering a lighter alternative while maintaining the protein content.
• Add Veggies: Incorporate diced mushrooms, bell peppers, or grated carrots into the filling for extra nutrients and texture. Sauté them with the shallots and garlic.
• Nutty Crunch: A sprinkle of toasted slivered almonds or walnuts over the filling before baking can add a delightful crunch and healthy fats.
• Cheese (if not strictly Paleo): If you’re not strictly Paleo, a layer of shredded mozzarella or Parmesan cheese on top of the filling during the last 15 minutes of baking adds a gooey, savory crust.

Storage & Meal Prep Tips

Leftover stuffed Kabocha squash stores well in the refrigerator for up to 3-4 days in an airtight container. The leftover filling can be stored separately and enjoyed on its own, perhaps scrambled with eggs for a quick breakfast, or added to salads. For reheating, you can gently warm individual portions in the microwave or place the entire squash back in the oven at 350°F (175°C) until heated through. This recipe is also excellent for meal prepping, allowing you to enjoy healthy, homemade meals throughout the week with minimal effort.

Nutrition Insights: A Healthy Meal You’ll Love

Understanding the nutritional breakdown of your meals is key to maintaining a healthy lifestyle. This Pork and Spinach Stuffed Kabocha Squash offers a well-rounded profile that supports energy and well-being. Each serving is packed with essential macronutrients and micronutrients, making it a truly nourishing choice. The Kabocha squash itself contributes significant fiber and vitamins, while the ground pork provides high-quality protein and healthy fats. Spinach boosts the vitamin and mineral content even further. While nutritional information can vary based on exact ingredient choices and portion sizes, this recipe provides a robust foundation for a balanced diet.

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