This is a Kabocha Squash stuffed with chicken and kale dish. This was the first time I made this and had never tried this type of squash before. I just threw in a few ingredients I had on hand and the whole dish turned out better than I thought! It was a total experiment! I love creating dishes and not having to go off of a recipe.
What's great about it is you can turn it into a sweeter dish substituting it for yam recipes or you can create a savory dish by stuffing it with meats, chicken or vegetables. This is not one of my typical no-fuss recipes, but it is totally worth making if you are looking for creative and unique recipes to make! The whole process took about an hour.
To prepare this dish, start by pre-heating the oven to 400 degrees F. Once it is pre-heated, place the whole squash on a cookie sheet and bake for about 30 minutes. After 30 minutes, take the squash out of the oven and cut the top open, lift the top off and scoop out the inside as if you were carving a pumpkin. The inside of the squash is full of seeds, so you can either discard them or save them to roast for a later time. Once this step is complete, salt the inside of the squash and set aside.
Chop up the onion, red bell pepper and kale, then set aside. In a pan, cook up the 6 bacon until crispy, then set aside. You will need to drain the excess bacon fat from the pan, but save a bit of it since you will need to cook the veggies in it.
Add the chopped onion, red bell pepper and kale in the pan, then cook until soft. Add salt, mix, then set aside in a bowl. Add the cooked, crispy in the bowl on top of the cooked veggies.
Add a bit of cooking oil in the pan (if needed), then add the chicken. Season the chicken with salt, cumin, paprika and turmeric. Mix until all of the chicken is coated with the spices. Cook until done.
Once the chicken is cooked, add it to the bowl with the bacon and veggies. Mix well. Add the mixture into the squash, then bake in the oven for an additional 25 minutes.
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