Oven-Baked Halloween Meat-Stuffed Kabocha Squash

Name: Oven-Baked Halloween Meat-Stuffed Kabocha Squash
Cuisine: American
Ingredients: 1 Kabocha squash (I used the Bo-chan variety); 1/2 each Carrot, celery; 1/4 Onion; 100 grams Ground pork; 1 clove Garlic; 50 grams Canned whole tomatoes in water; 1 tbsp Vegetable oil; 2 tbsp Ketchup; 1/2 tsp each Salt, chili powder, sugar; 1 tsp Soy sauce; 1 Pepper; 1 desired amount Easy melting cheese

cookpad.japan @cookpad_jp

This is something I started to make back when I was single, and it's changed bit by bit over the years. I tried making a face out of the lid for Halloween.

This is great for events. Recipe by Honeri

This is something I started to make back when I was single, and it's changed bit by bit over the years. I tried making a face out of the lid for Halloween.

This is great for events. Recipe by Honeri

cookpad.japan @cookpad_jp

This is something I started to make back when I was single, and it's changed bit by bit over the years. I tried making a face out of the lid for Halloween.

This is great for events. Recipe by Honeri

This is something I started to make back when I was single, and it's changed bit by bit over the years. I tried making a face out of the lid for Halloween.

This is great for events. Recipe by Honeri

Saved

Ingredients

1Kabocha squash (I used the Bo-chan variety)
1/2 eachCarrot, celery
1/4Onion
100 gramsGround pork
1 cloveGarlic
50 gramsCanned whole tomatoes in water
1 tbspVegetable oil
2 tbspKetchup
1/2 tspeach Salt, chili powder, sugar
1 tspSoy sauce
1Pepper
1desired amount Easy melting cheese

Saved

Steps

1

Cut the top of the pumpkin about 1 cm to create a lid. Use a spoon to scoop out the seeds.
2

Combine the vegetable oil, garlic, tomato, ground meat, and the vegetables in that order and simmer the mixture until the liquid simmers and evaporates. Add the flavoring and continue heating.
3

Add about 1cm of the mixture to the kabocha, then cover with cheese. Continue to layer the filling in this manner, but make sure that the top layer isn't cheese.
4

Cook in the oven at 390°F/200°C for about one hour. The face (the lid) crumbles easily and so needs less cooking time. Bake in the last 15 minutes.
5

If you can insert a skewer cleanly through the pumpkin, add cheese to the top and put it back into the oven to melt it in residual heat.
6

This is what it looks like after cutting.