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Mediterranean Stuffed Kabocha Squash

Mediterranean Stuffed Kabocha Squash

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 servings


  • 1 kabocha squash
  • 3/4 lb ground lamb
  • 2 cups chopped kale
  • 1/2 red onion, chopped
  • 4 cloves fresh garlic
  • 1/3 cup fresh mint, roughly chopped
  • 1/2 cup fresh basil, rough chopped
  • 1/3 cup pine nuts
  • 1/2 cup sliced sun dried tomatoes
  • 1/2 tsp cumin
  • 1/2 tsp ground mustard
  • salt to taste
  • 1/3 cup crumbled goat cheese or feta optional
  • extra virgin olive oil (EVOO)


  • Preheat your oven to 375
  • Cut your kabocha squash in half top to bottom. Scoop out seeds and strings until it's clean inside.
    kabocha squash
  • Lightly mist inside of squash with EVOO and salt. Roast for 20 minutes.
  • While squash is roasting, chop everything to get it ready.
  • Once all the vegetables are chopped, in a large pan saute onion for 5 minutes in 1 tbsp EVOO. Add in lamb and cook completely.
  • In a small pan, toast your pine nuts.
  • Once lamb is completely cooked, add in garlic, cumin and mustard. Cook for 2 minutes.
  • Turn off heat and fold in kale, pine nuts, basil and mint.
  • Take squash out of oven and stuff with meat and veggie mixture.
  • Place back in the oven and cook for 20 more minutes.
  • If you are adding cheese, sprinkle on top and cook for 5 more minutes.