Pork and Spinach Stuffed Kabocha Squash

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I was inspired to come up with this recipe after reading Dorie Greenspan’s recipe for Pumpkin Stuffed With Everything Good. Actually, it’s stuffed with lots of Paleo-unfriendly badness (though I would’ve scarfed it down a few months ago). I decided to stuff a Kabocha squash that was taking up real estate on my counter with pork and spinach. Dorie’s recipe takes around 2 hours to complete which is totally unacceptable to me so I nuked the squash first to halve the cooking time. Also, Kabocha is a drier and starchier squash so make sure to add the chicken broth to the filling.

What to assemble:

  • One 2 pound Kabocha squash
  • 1 lb ground pork
  • 2 cups of frozen spinach
  • 2 large shallots, minced
  • 3 garlic cloves, minced
  • 1 tablespoon Tabil seasoning
  • ¼ cup chicken broth
  • 1 tablespoon coconut oil
  • Kosher salt
  • Freshly ground black pepper

What to do:

Take the top off the squash and scoop out the seeds.

Season the inside of the squash with salt and pepper. Put the squash upside down in a microwaveable container, add a splash of water, cover with a lid, and nuke for 8-10 minutes to soften.

In the meantime, prepare the filling. Heat 1 tablespoon of coconut oil in a cast-iron skillet over medium heat. Then, add minced shallots and sauté until they’re translucent. Throw in the minced garlic and stir it around until it’s fragrant (~30 seconds). Add the ground pork and cook it until it’s no longer pink.

Season the pork to taste with salt and pepper  and add 1 tablespoon of Tabil.  Add 2 cups of frozen spinach (bagged spinach, not the frozen block spinach) straight from the freezer and stir everything until the spinach defrosts.

Remove the squash out of the microwave and place it on a foil lined baking tray. Fill the squash up to the top (I had about 1/3 of the filling left over that I will chow on later this week).

Add the chicken broth to the filling and cover with the top of the squash. Place the stuffed squash in the oven for 45 minutes to 1 hour or until the flesh is easily pierced with a knife.

Fitbomb and I split the squash in half…

…and ate it with some sliced tomatoes and nuked green beans with butter, salt, and pepper.

Tasty and easy – just how I like my dishes!


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