Stuffed Kabocha Squash (Vegan & Paleo)

Course: Main Course
Cuisine: American
Keyword: dinner, squash, zucchini
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 2
Calories: 242kcal
Author: Megan Gilmore
An easy plant-based meal to use up any veggies you have on hand!
Print Recipe


  • 1 Kabocha squash , cut in half with seeds removed
  • 1/4 red onion , diced
  • 1 cup zucchini , diced
  • 1/2 cup bell pepper , diced
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons fresh rosemary , minced
  • Salt and pepper , to taste


  • Preheat the oven to 350F and line a baking sheet with parchment paper. In a large mixing bowl, combine the diced onion, zucchini, bell pepper, olive oil and fresh rosemary, and season with salt and pepper to taste. (I used about 1/4 teaspoon each.)
  • Arrange the squash halves cut-side-up on the baking sheet. If they are wobbly, you can slice the rounded bottoms off (as pictured above) to give them a flat bottom to them stand up straight-- you don't want them to fall over with the filling inside! Spoon the filling into the center of each squash and bake at 350F until the squash is fork-tender, about one hour. Serve warm.
  • If you'd like to spice up these squashes a bit, feel free to add your favorite dressing or sauce. I added a drizzle of Creamy Caesar Dressing (from my cookbook) to these, and they were unbelievably delicious!


Calories: 242kcal | Carbohydrates: 44g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 25mg | Potassium: 1835mg | Fiber: 8g | Sugar: 13g | Vitamin A: 7440IU | Vitamin C: 115mg | Calcium: 136mg | Iron: 3mg