Ingredients

The following ingredients have 4 Servings
  • 1 2 pound Kabocha squash
  • Diamond Crystal kosher salt 
  • Freshly ground black pepper
  • 1 tablespoon coconut oil or fat of choice
  • 2 large shallots (minced)
  • 3 garlic cloves (minced)
  • 1 pound ground pork
  • 1 tablespoon Tabil seasoning
  • 2 cups frozen spinach
  • ¼ cup chicken broth

Instruction

  • Preheat the oven to 400°F. Cut out the top of 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 the coconut oil in a cast-iron skillet over medium heat. Add the minced shallots and sauté until they are translucent. Throw in the minced garlic and stir it around until it is fragrant (~30 seconds).
  • Add the ground pork and cook until it’s no longer pink. Season the pork to taste with salt, pepper, and the dry seasoning.
  • Add the frozen spinach straight from the freezer (Tip: buy the bagged stuff, not the frozen block) 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.