Stuffed Kabocha Squash with Pecans, Tomatoes, Raisins, and Rice
Servings Prep Time
2people 12
Passive Time
3
Servings Prep Time
2people 12
Passive Time
3
Ingredients
Instructions
  1. Cut kabocha squash in half through the stem end and scrape out seeds and goop. Put cut-side down on a microwave-safe plate. Cover with a sheet of waxed paper and cook on high until the orange flesh is fork-tender, about 8 minutes.
  2. Meanwhile, if you have pecan halves, set aside one for each serving and roughly chop the rest. Mix remaining ingredients in a microwave-safe bowl.
  3. When squash is done, take it out and cover it and the waxed paper with a clean towel to keep it warm. Microwave filling on high until hot, about 4 minutes.
  4. Spoon filling into squash and top with a pecan half. Serve hot.
Recipe Notes
  • I call for Muir Glen organic fire-roasted tomatoes because they add a hearty roasted flavor. If you are using plain tomatoes, add a little more chipotle.
  • If you are cooking for one, cook half the squash and mix up the filling on day one. Refrigerate the rest of the squash and filling to cook and reheat within four days.
Nutrition Facts
Stuffed Kabocha Squash with Pecans, Tomatoes, Raisins, and Rice
Amount Per Serving
Calories 779 Calories from Fat 405
% Daily Value*
Total Fat 45g 69%
Saturated Fat 4g 20%
Polyunsaturated Fat 13g
Monounsaturated Fat 24g
Sodium 207mg 9%
Potassium 1262mg 36%
Total Carbohydrates 88g 29%
Dietary Fiber 16g 64%
Sugars 25g
Protein 18g 36%
Vitamin A 28%
Vitamin C 46%
Calcium 19%
Iron 37%
* Percent Daily Values are based on a 2000 calorie diet.