Kabocha Squash Bake

Tis the season to indulge and you want to  balance this with healthful delicious vegetarian options a few nights a week. Kabocha Squash are way beyond delectable when roasted and the rich velvety cheese sauce only enhances this. You may find yourself making this 5 minute dish more than one night a week……


1 Kabocha Squash

EVO in a Canister Mister


4 cloves Garlic, crushed

3 Tbsp Panko

3 Tbsp Part-Skim Ricotta

3 Tbsp Shredded Parmesan

¼ chopped Red Onion

1 Tbsp Capers

1/3 Cup Bulgarian Style Pepper & Tomato Spread (If unable to find some, just use a thick Tomato Sauce)


Preheat oven to 400 (I used Convection Roast on my oven)

Cut out top of squash as you would for a Jack-O-Lantern and clean the inside and the top by removing seeds and stringy stuff.

Spray the cleaned inside of the squash with EVO, sprinkle with Sea Salt & Freshly Ground Pepper and rub with crushed garlic.

Sprinkle Panko into the squash and press into the bottom and sides.

In a small mixing bowl, mix together the remaining ingredients and pour into the prepared squash. Place top back on the squash and place it on a baking sheet lined with parchment. You can omit the parchment, but it will make clean up far easier.

Bake for about an hour or until soft to touch.

To serve, scoop the meat of the squash out with a spoon and mix with the cheesy sauce.

Serves 2 as a meal or 4-6 as a side dish.

Bon Apetit!

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