Vegetarian

Stuffed Kabocha Squash is for Dinner.

Stuffed Kabocha Squash takes 5 minutes to prepare.

Stuffed Kabocha Squash takes 32 minutes to cook.

Stuffed Kabocha Squash makes 4 servings.

The ingredients for Stuffed Kabocha Squash are:

6 oz Kabocha Squash (buttercup, japanese pumpkin)
2 tbsp Olive Oil
1 serving Green Giant Mexicorn (by PIXIEMOMMA)
1 cup, chopped Onions, raw
0.5 cup Hunt's Diced Tomatoes
0.5 cup Goya Black Beans
2 tbsp Chili powder
1 tsp Cumin seed
1 tsp Salt
1 tsp Pepper, black
1 oz Cabot Pepper Jack Cheese

Here is how you make Stuffed Kabocha Squash:

Preheat the oven to 350 degrees.Cut the top off a kabocha squash and remove the seeds. Brush with one tablespoon olive oil and bake for 20 minutes. (Bake the lid stem side up too!)In a pan, heat the last tablespoon of olive oil over medium heat. Add onion and saut? for 2 minutes.Add the corn, tomatoes, black beans and seasoning. Reduce the heat to low, cover and simmer for 10 minutes.Remove the squash from the oven.Stuff the corn mixture into the squash. Top with the cheese or cheese substitute. Put the lid onto the squash and bake for another 20 minutes.Serve hot.Serving Size: feeds 4-6Number of Servings: 4Recipe submitted by SparkPeople user LEIGHZ.

The nutritional information for Stuffed Kabocha Squash is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 180.2

• Total Fat: 10.1 g
• Cholesterol: 7.5 mg
• Sodium: 896.6 mg
• Total Carbs: 16.1 g
• Dietary Fiber: 4.9 g
• Protein: 5.8 g

Stuffed Kabocha Squash is Mexican cuisine.

The dietary needs meet for Stuffed Kabocha Squash is Vegetarian