Heat the kabocha in the microwave until it's tender enough to carve with a knife (I microwaved it for 10 minutes, flipped it over and microwaved for another 10 minutes. Depending on the size, 6 minutes each side may be enough).
Cut the top part off and scoop out the inside with a spoon.
[To make the Halloween forest] Place the lid upside down and put into the hollowed kabocha. Make a mountain out of mashed potatoes, and stick in stalks of parsley and rosemary.
Sculpt a pumpkin out of the scooped-out kabocha flesh. Cut out a carrot hat and lay it on top of a boiled egg jack-o'-lantern. Make a house out of daikon radish and nori seaweed. Construct a gravestone out of konnyaku and cheese. Spread a pavement of nuts and seeds.
[To make the kabocha gratin] Microwave the scooped-out flesh from Step 2.
Melt butter in a pot, sauté the shrimp and chicken cut into desired sizes, add the thinly sliced onions, then the mushrooms.
Once the onions are tender, remove the pot from heat, add flour, then mix thoroughly with a spatula.
Mix in milk a little at a time, stirring in as you go, then add a consomme cube.
Return the pot to heat and simmer until you reach your desired thickness while stirring with a spatula. Season with salt and pepper to taste.
Add the kabocha from Step 5 and the gratin is finished. You can also add cooked macaroni at this stage.
Pour the gratin into the kabocha shell from Step 2, after it has cooled down. (If it's too full, the lid will not close, so add more when you bake it in the oven.)
Story Behind this Recipe
I wanted a dish that would be fun for a Halloween party.
[When baking the gratin] Remove the lid, and fill the leftover gratin to the top. Microwave 70 to 80%, then transfer to the oven to bake. (It takes too much time to bake it entirely in the oven when the ingredients are cold!)