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Dairy
Medium
1 Hour, 25 Minutes
Diets 
This Vegetarian Stuffed Kabocha Squash is really delicious and tasty. I combined some summer squash with the winter squash to lighten it up and then mixed in red pepper to add more flavor and color. Best of all, I got to use some of the fresh oregano from my herb garden. I used shredded mozzarella, but you can easily replace that with the vegan cheese to make this dish completely vegan.
2 small kabocha squash
3 medium zucchini, chopped small
1 red pepper, chopped small
1 (5-ounce) package baby spinach
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
2 tablespoons Bartenura Olive Oil
1 (12-ounce) package vegan chopped meat substitute (use gluten-free, if needed)
1/2 teaspoon chili powder
3 tablespoons nutritional yeast (optional)
4 tablespoons chopped fresh oregano or 1 tablespoon dried
3/4 teaspoon salt
1 cup shredded mozzarella cheese
Pierce kabocha squash with a sharp knife all over and roast at 350 degrees Fahrenheit for 40 minutes.
Add oil to a pan on medium heat and sauté garlic for 30 seconds.
Add zucchini and red pepper and sautee until soft.
Add spinach to pan and cook until wilted. Transfer to a bowl.
Add chopped meat to the same pan and mix with the chili powder and nutritional yeast until dissolved. Add meat to vegetables.
When kabocha squash is cooked, slice in half. Discard seeds and scoop out flesh, reserving the shells.
Add the flesh, salt, oregano and shredded cheese to the meat mixture and mix until combined.
Add stuffing to kabocha shells and return to oven for 15 minutes.
To see more of Batsheva’s recipes go to www.kitchencoup.com or on Instagram @kitchencoup.
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