Difference between revisions of "Stuffed Kabocha Squash"
RealRecipes (talk | contribs) m (moved Cookbook:Stuffed Kabocha Squash to Stuffed Kabocha Squash: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
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{{recipesummary|Curry recipes|4|90 minutes|3}} | {{recipesummary|Curry recipes|4|90 minutes|3}} | ||
| − | {{recipe}} | [[ | + | {{recipe}} | [[Vegan cuisine|Vegan cuisine]] |
==Ingredients== | ==Ingredients== | ||
| − | * 4 T [[ | + | * 4 T [[Peanut Oil|peanut oil]] |
| − | * 2 T chopped [[ | + | * 2 T chopped [[Shallot|shallots]] |
| − | * 1 inch chopped [[ | + | * 1 inch chopped [[Ginger|ginger]] |
| − | * 1 chopped [[ | + | * 1 chopped [[Jalapeño|jalapeño]] |
| − | * 8 oz [[ | + | * 8 oz [[Tempeh|tempeh]] |
| − | * 2 T [[ | + | * 2 T [[Soy Sauce|soy sauce]] |
| − | * 2 cups cooked [[ | + | * 2 cups cooked [[Rice|jasmine rice]] |
| − | * 1 medium kabocha [[ | + | * 1 medium kabocha [[Squash|squash]] |
==Procedure== | ==Procedure== | ||
# Cut off top of kabocha squash and scoop out seeds. | # Cut off top of kabocha squash and scoop out seeds. | ||
| − | # [[ | + | # [[Baking|Bake]] the squash for 45 minutes at 375°F (190°C) or until a sharp knife goes through the flesh easily. |
| − | # Meanwhile, [[ | + | # Meanwhile, [[Frying|fry]] the tempeh, shallots, ginger, and jalapeño. Cook until tempeh is completely brown, and then add soy sauce and rice. Take off heat and [[Mixing|mix]] thoroughly. |
# Put tempeh mixture into kabocha squash and bake for 30 more minutes. | # Put tempeh mixture into kabocha squash and bake for 30 more minutes. | ||
Revision as of 06:35, 6 April 2012
| Stuffed Kabocha Squash | |
|---|---|
| Category: | Curry recipes |
| Servings: | 4 |
| Time: | 90 minutes |
| Difficulty: |  |
| Vegan cuisine
Ingredients
- 4 T peanut oil
- 2 T chopped shallots
- 1 inch chopped ginger
- 1 chopped jalapeño
- 8 oz tempeh
- 2 T soy sauce
- 2 cups cooked jasmine rice
- 1 medium kabocha squash
Procedure
- Cut off top of kabocha squash and scoop out seeds.
- Bake the squash for 45 minutes at 375°F (190°C) or until a sharp knife goes through the flesh easily.
- 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.
- Put tempeh mixture into kabocha squash and bake for 30 more minutes.
