Oven-Baked Halloween Meat-Stuffed Kabocha Squash
Oven-Baked Halloween Meat-Stuffed Kabocha Squash

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, oven-baked halloween meat-stuffed kabocha squash. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Continue to layer the filling in this manner, but make sure that the top layer isn't cheese. The face (the lid) crumbles easily and so needs less cooking time. Line a baking sheet with foil and cut the squash in half lengthwise. Scoop out the seeds and stringy insides and then cut each half into three wedges, making sure that each slice is uniform.

Oven-Baked Halloween Meat-Stuffed Kabocha Squash is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Oven-Baked Halloween Meat-Stuffed Kabocha Squash is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have oven-baked halloween meat-stuffed kabocha squash using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Oven-Baked Halloween Meat-Stuffed Kabocha Squash:
  1. Make ready 1 Kabocha squash (I used the Bo-chan variety)
  2. Prepare 1/2 each Carrot, celery
  3. Get 1/4 Onion
  4. Make ready 100 grams Ground pork
  5. Prepare 1 clove Garlic
  6. Take 50 grams Canned whole tomatoes in water
  7. Get 1 tbsp Vegetable oil
  8. Get 2 tbsp Ketchup
  9. Take 1/2 tsp each Salt, chili powder, sugar
  10. Take 1 tsp Soy sauce
  11. Get 1 Pepper
  12. Prepare 1 desired amount Easy melting cheese

Heat the olive oil in a sauté pan. Add the celery, kale, cubes of squash and a pinch of salt. Place the slices of kabocha squash evenly apart on a baking sheet. You can use a metal or glass baking sheet.

Steps to make Oven-Baked Halloween Meat-Stuffed Kabocha Squash:
  1. Cut the top of the pumpkin about 1 cm to create a lid. Use a spoon to scoop out the seeds.
  2. Combine the vegetable oil, garlic, tomato, ground meat, and the vegetables in that order and simmer the mixture until the liquid simmers and evaporates. Add the flavoring and continue heating.
  3. Add about 1cm of the mixture to the kabocha, then cover with cheese. Continue to layer the filling in this manner, but make sure that the top layer isn't cheese.
  4. Cook in the oven at 390°F/200°C for about one hour. The face (the lid) crumbles easily and so needs less cooking time. Bake in the last 15 minutes.
  5. If you can insert a skewer cleanly through the pumpkin, add cheese to the top and put it back into the oven to melt it in residual heat.
  6. This is what it looks like after cutting.

Place the slices of kabocha squash evenly apart on a baking sheet. You can use a metal or glass baking sheet. A preheated oven will ensure an even cook in your squash. Cut the top off a kabocha squash and remove the seeds. Cut off stem ends of squash and cut in half.

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