Remove the pith and seeds from the kabocha, then rinse.
Mince the meat and onion, then evenly combine with the egg, salt, pepper, and your choice of herbs.
Stuff into the kabocha and brush a light coat of oil on the skin.
Bake in an oven with the skin on the bottom for 40 minutes at 430°F/220°C. (No preheating necessary.)
Once it's finished baking, use a knife to carve the eyes, nose, and mouth out of the kabocha skin.
Serve on plate with the skin-side up, showing the face, then decorate around the edge of the plate with ketchup.
Story Behind this Recipe
Try this for a dish for a Halloween party. I wanted to create a Halloween-like dish, so I came up with this.
I actually wanted to stuff a whole kabocha, but since they didn't have any at the grocers, I tried it with 1/2. While baking, support the sides with aluminum foil. When you flip it over on the serving plate, the juices from the meat will spill out, but treat it as part of the seasoning for the dish. By decorating the edge of the plate with ketchup, you can treat the juices from the meat like sauce.