Fruits and Veggies Monday Week #65 | Asian Tempeh Stuffed Kabocha

Hey my Steemian Foodie Friends, it’s Fruits and Veggies Monday!

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So glad to be back with after the holiday! After visiting my daughter and lots of grandbaby snuggles it’s time to get back to the kitchen. Many thanks to @lenasveganliving for hosting our time together each week. She is such an inspiring hostess, did you out check her amazing dish this week? So beautiful, what a sushi dish…and Christmas is on the horizon too!

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We love Asian food, in fact Mr. Bird would chirp like crazy over your Caterpillar Sushi dear Lena! When I read her wonderful post today I knew I had to go Asian…and since winter is near, how about a winter squash too?

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How about Kabocha?

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Asian Tempeh Stuffed Kabocha

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The Kabocha is a Japanese winter squash, sometimes known as a Japanese Pumpkin. Rich in Vitamin A, B and C, and contains about half the carbs of a Butternut squash! So for those of you watching your carbs, this could be your squash! Oh and an added bonus, you can eat the peel

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I Used

• Tempeh (1pkg)
• Kabocha (qty 1)
• Fresh Spinach (2 cups)
• Medium Onion (qty 1)
• Baby Bella Mushrooms (qty ¾ cup sliced)
• Fresh Garlic Cloves (qty 2 minced)
• Raw Pecans (1/4 cup)
• GF Low SodiumTamari Sauce (4 tbsp)
• Red Pepper Flakes (1/2 tsp)
• Nutritional Yeast (1 tbsp)
• Oregano (1 tsp)
• Rosemary (1/2 tsp)
• Thyme (1/2 tsp)
• Maple Syrup (1 tbsp)
• Extra Virgin Olive Oil (1 tbsp)

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First we bake the squash! Slice the squash in half, remove the seeds and place it upside down on your favorite baking sheet. Add a couple tablespoons of water, cover it with parchment and seal with aluminum. Bake these guys at 375 for about 40 minutes. (They’re done when you can easily pierce them with a fork) Take them out and let them cool! They’ll be hot, hot, hot!

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• While the squash is baking I chopped the onions, sliced the Bella Mushrooms, minced the garlic and sliced the Tempeh.

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• Sauté the onions in Olive Oil for about 5 minutes, then add the garlic, spinach, Bellas, Tempeh and Spinach. Cook this for about 10 minutes. Oh the smell…..you’ll love it!

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Now add all of the spices, Tamari, Maple Syrup and Nutritional yeast and cook for until the Tempeh begins to brown. Go ahead and taste it….add salt and pepper if you wish! While you have a minute, scoop a little of the squash out of the shell leaving a nice nest for the stuffing! Toss the scooped squash with the stuffing and stuff it all back in the little nest you have created in your Kabocha. Kind of like a little bird nest…

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Sprinkle a few chopped Pecans on top and it's time to Enjoy!

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Did you know Kabocha squash is also used as a thickener? Kabouch makes a dreamy, creamy soup too! And…don’t forget those desserts and smoothies! The options are endless! I hope you’ll try this versatile winter squash!

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Thanks for stopping by the Bird nest today!

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And as always, blessings to you all!

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