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This squash - also known as Japanese pumpkin - is an undeniable, and often overlooked delight. If you’ve encountered this unassuming gem, it has most likely been that buttery component of a Thai curry you just couldn’t place or a veggie tempura.

Kabocha Squash Stuffed With Black Rice, Kale and Wakame [Vegan]

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Ingredients You Need for Kabocha Squash Stuffed With Black Rice, Kale and Wakame [Vegan]

For the Squash:
  • 2 kabocha squash, halved and seeded
  • 1 tablespoon extra virgin olive oil
  • Salt and black pepper, for seasoning
  • 2 garlic cloves, minced
  • 1 cup black rice, preferably soaked overnight or at least 4 hours
  • 4 tablespoons dried wakame, soaked in hot water
  • 5 curly kale leaves, destemmed and chopped (about 3 cups)
  • 1/2 cup and 2 tablespoons of dry roasted walnuts
  • 1/4 cup dried cranberries
  •  Handful of fresh parsley, chopped for garnish

For the dressing:

  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons natural peanut butter
  • 2 tablespoons shoyu (natural soy sauce)
  • 1 tablespoon rice vinegar
  • 1 piece fresh ginger root (about 1/2-inch)

How to Prepare Kabocha Squash Stuffed With Black Rice, Kale and Wakame [Vegan]

  1. Preheat the oven to 375ºF. Cut a small slice out of the bottom of each squash half so they can lay flat. Place the halves cut side down on a baking sheet and place in the oven for 40 minutes, or until the flesh is tender.
  2. Meanwhile, heat 1 tbs. of olive oil in a saucepan over medium heat. Add the minced garlic and stir for one minute. Add the black rice blend and stir to coat in the oil. Take the saucepan off the heat and pour in 1 ½ c. water and salt. Return the saucepan to the heat, turning it up to high. Bring to a boil, then turn heat down to low, covering the pan and allowing it to simmer for 20 minutes, until the rice is tender. Add the dried cranberries, and chopped kale, stirring until the kale wilts down. Remove from the heat and stir in the wakame and dry roasted walnuts .
  3. For the dressing, peel the piece of ginger root put it in a food processor or magic bullet together with olive oil, peanut butter, soy sauce and vinegar. Process until you get a smooth texture, add water if needed.
  4. Pour dressing over rice mixture.
  5. Once the squash halves are cooked through, remove them from the oven and carefully turn them over in the pan, so they lay cut-side up. Stuff the four halves with the rice mixture. Return to the oven and cook for another 10 minutes. Remove the squash and sprinkle with more walnuts and parsley to garnish.
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Nutritional Information

Per Serving: Calories: 442 | Carbs: 45 g | Fat: 26 g | Protein: 11 g | Sodium: 740 mg | Sugar: 13 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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