Oven-Baked Halloween Meat-Stuffed Kabocha Squash

Oven-Baked Halloween Meat-Stuffed Kabocha Squash

Using a baked container keeps this from becoming watery and really brings out the flavor of the ingredients.


Kabocha squash (I used the Bo-chan variety)
Carrot, celery
1/2 each (minced)
1/4 (minced)
Ground pork
100 g
1 clove (minced)
Canned whole tomatoes in water
50 g (1 tomato)
Vegetable oil
1 tablespoon
2 tablespoons
Salt, chili powder, sugar
1/2 teaspoon each
Soy sauce
1 teaspoon
to taste
Easy melting cheese
desired amount


1. Cut the top of the pumpkin about 1 cm to create a lid. Use a spoon to scoop out the seeds.
2. Combine the vegetable oil, garlic, tomato, ground meat, and the vegetables in that order and simmer the mixture until the liquid simmers and evaporates. Add the flavoring and continue heating.
3. Add about 1cm of the mixture to the kabocha, then cover with cheese. Continue to layer the filling in this manner, but make sure that the top layer isn't cheese.
4. Cook in the oven at 390°F/200°C for about one hour. The face (the lid) crumbles easily and so needs less cooking time. Bake in the last 15 minutes.
5. If you can insert a skewer cleanly through the pumpkin, add cheese to the top and put it back into the oven to melt it in residual heat.
6. This is what it looks like after cutting.

Story Behind this Recipe

This is something I started to make back when I was single, and it's changed bit by bit over the years. I tried making a face out of the lid for Halloween.