Stuffed Kabocha Squash (Vegan & Paleo)

Name: Stuffed Kabocha Squash (Vegan &amp; Paleo)
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Ingredients: 1 Kabocha squash (, cut in half with seeds removed); 1/4 red onion (, diced); 1 cup zucchini (, diced); 1/2 cup bell pepper (, diced); 1 tablespoon extra virgin olive oil; 2 teaspoons fresh rosemary (, minced); Salt and pepper (, to taste)

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Prep Time: 5 minutes

Cook Time: 60 minutes

Total: 65 minutes

Servings: 2

Author : Megan Gilmore

dinner squash zucchini

Ingredients

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1 Kabocha squash (, cut in half with seeds removed)1/4 red onion (, diced)1 cup zucchini (, diced)1/2 cup bell pepper (, diced)1 tablespoon extra virgin olive oil2 teaspoons fresh rosemary (, minced)Salt and pepper (, to taste)

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Instructions

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Step 1

Preheat the oven to 350F and line a baking sheet with parchment paper. In a large mixing bowl, combine the diced onion, zucchini, bell pepper, olive oil and fresh rosemary, and season with salt and pepper to taste. (I used about 1/4 teaspoon each.)

Step 2

Arrange the squash halves cut-side-up on the baking sheet. If they are wobbly, you can slice the rounded bottoms off (as pictured above) to give them a flat bottom to them stand up straight-- you don't want them to fall over with the filling inside! Spoon the filling into the center of each squash and bake at 350F until the squash is fork-tender, about one hour. Serve warm.

Step 3

If you'd like to spice up these squashes a bit, feel free to add your favorite dressing or sauce. I added a drizzle of Creamy Caesar Dressing (from my cookbook) to these, and they were unbelievably delicious!