Cookbook:Stuffed Kabocha Squash

| Vegan cuisine

Ingredients

 * 4 tbsp peanut oil
 * 2 tbsp chopped shallots
 * 1-inch piece chopped ginger
 * 1 ea. jalapeño, chopped
 * 8 oz tempeh or ground beef
 * 2 tbsp soy sauce
 * 2 cups cooked jasmine rice
 * 1 medium kabocha squash

Procedure

 * 1) Cut off top of kabocha squash and scoop out seeds.
 * 2) Bake the squash for 45 minutes at 375°F (190°C) or until a sharp knife goes through the flesh easily.
 * 3) Meanwhile, fry the tempeh, shallots, ginger, and jalapeño. Cook until tempeh is completely brown, and then add soy sauce and rice. Take off heat and mix thoroughly.
 * 4) Put tempeh mixture into kabocha squash and bake for 30 more minutes.