Stuffed Kabocha Squash In Rice Cooker

A delicious recipe that we will prepare in the rice cooker is stuffed kabocha squash with a mixture of ground pork, bacon, ground beef, vegetables, and spices. To top it off, it’s covered with melted cheese.

You cut the kabocha squash into pieces and take out the seeds. Then you make the stuffing, put it in the squash, and cook it all in your Tiger rice cooker. The rice cooker does most of the work, so you don’t have to spend a lot of time in the kitchen.

While searching for more recipes to make with my Tiger Rice Cooker, I came across this one for Stuffed Kabocha Squash, and it has quickly become a favorite.

What is Kabocha?

Kabocha is a type of winter squash that originates from Japan. It’s often referred to as a Japanese pumpkin. The flavor of kabocha is a delightful mix between a sweet potato and a typical Western pumpkin. It has a rich, nutty taste and a texture that’s a bit fluffier than that of a butternut squash.

It’s a versatile ingredient that can be used in a variety of dishes, from simmered and stewed dishes like hot pots to being battered and fried as tempura. You can usually find kabocha squash year-round at your local grocery store.

Rice Cooker Stuffed Kabocha Squash Ingredients

• 1 Kabocha (6 to 7 inches in diameter)
• 1 Soup stock cube
• 1/2 cup Shredded cheese
• 2 3/4 oz Sour cream

For the Stuffing:

• 1/3 lb Ground beef and pork
• 1 Bacon
• 1/2 Onion
• 3 tbsp Corn
• 1 tbsp Parsley, finely chopped
• 1 Garlic clove, finely chopped
• 2 tbsp Bread crumbs
• 1 Egg
• 1 tsp Flour
• 1/2 tsp Salt
• A dash of Black pepper

How To Make Stuffed Kabocha Squash In Rice Cooker

1. Prepare the Kabocha: Cut the kabocha squash into thirds and remove the seeds.
2. Cook the Onion: Finely chop the onion, sauté it in oil, and set it aside to cool.
3. Prepare the Bacon: Cut the bacon into fine pieces.
4. Make the Stuffing: Mix all the stuffing ingredients together, including the cooled onion. Fill the kabocha squash with this mixture.
5. Cook in Rice Cooker: Place the stuffed kabocha in the rice cooker. Add the crushed soup stock cube and water up to level 5 on the “Plain” scale. Use the “Slow Cook” setting and cook for 50 minutes. Add shredded cheese and cook for an additional 15 minutes.

Recipe Tips:

• Squash Preparation: Make sure to cut the kabocha squash into even pieces for uniform cooking.
• Removing Seeds: Scoop out the seeds thoroughly to provide ample space for the stuffing.
• Stuffing Consistency: Mix the stuffing ingredients well to ensure a consistent texture and flavor distribution.
• Cooking Time: Monitor the cooking time carefully. Depending on the size of the squash pieces, the cooking time may vary slightly.
• Cheese Topping: Add the shredded cheese towards the end of cooking to achieve a perfectly melted topping without overcooking it.

Recipe Variations:

• Spicy Stuffing: Incorporate a dash of chili powder or cayenne pepper into the stuffing for a spicy kick.
• Cheese Variety: Experiment with different types of cheese like mozzarella, cheddar, or gouda for varied flavors.
• Herbal Touch: Add fresh herbs such as thyme, rosemary, or basil to the stuffing for an aromatic flavor.
• Nutty Addition: Include chopped nuts like walnuts or pecans in the stuffing for a crunchy texture.
• Creamy Element: Stir a spoonful of cream cheese or ricotta into the stuffing mixture for added creaminess.

Can I use different types of meat for the stuffing in Stuffed Kabocha Squash?

Yes, you can use different types of meat for the stuffing in Stuffed Kabocha Squash. Turkey, chicken, or even sausage can be great alternatives. Each type of meat will bring a unique flavor to the dish.

Is there a vegetarian alternative for the stuffing?

For a vegetarian alternative, you can replace the meat with a mixture of quinoa, lentils, or chopped mushrooms. These ingredients will provide a hearty texture and absorb the flavors of the other stuffing ingredients.

Can I add different vegetables to the stuffing mix?

Absolutely! You can add different vegetables like diced bell peppers, zucchini, or spinach to the stuffing mix. They will add extra flavor, texture, and nutrition to your Stuffed Kabocha Squash.

What To Serve With Stuffed Kabocha Squash

To balance the rich tastes of the Stuffed Kabocha Squash, serve it with a side of steamed vegetables or a light salad. The dish may be finished off with a bowl of jasmine rice or miso soup.

How To Store Stuffed Kabocha Squash

In The Fridge:

Once cooked, transfer the Stuffed Kabocha Squash to a container that can be sealed tightly or wrap it in plastic. Keep it in the fridge for no more than three days.

In The Freezer:

To keep your delicious Stuffed Kabocha Squash fresh for longer, simply pop it into a freezer-safe container or wrap it snugly in aluminum foil. You can keep it in the freezer for a maximum of 2 months.

How To Reheat Stuffed Kabocha Squash

To warm up your delicious Stuffed Kabocha Squash, simply preheat your oven to 350°F and pop it in for a quick 15-20 minutes.For even heating, use medium power in the microwave for 2-3 minutes and remember to check periodically!

Check out More Recipes:

• Braised Pork Belly In Rice Cooker
• Rice Cooker Thai Strawberry Sticky Rice
• Mashed Potatoes In Rice Cooker