One-Pot Dishes

Cheese-Stuffed Whole Kabocha

Name: Cheese-Stuffed Whole Kabocha
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 (800 g) Kabocha squash; 1 Egg; 1 tbsp Mirin (matsul); 1 tbsp Milk; 30 g Mozzarella cheese; 1 tbsp Grana Padano cheese; 2 tbsp Almond flakes; 1 tbsp Honey; a pinch Dried parsley

치즈 단호박

A whole kabocha filled with a blended custard of its own flesh, egg, milk and mozzarella, microwaved until set, topped with more mozzarella, honey, Grana Padano, almonds and parsley. Sweet squash and savory cheese balance each other perfectly.

10mPrep

20mCook

4Servings

EasyLevel

🧺 Korean ingredients in this recipe

Kabocha Squash (Danhobak)Sweet squash that doubles as a natural sweetener
Cheongju & Mirin (Cooking Wine)Rice wines that tame fishy and meaty odors 🛒 Shop on Amazon

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📝 Step-by-Step Instructions

Cut a 3 mm lid off the top of the kabocha, remove the seeds and microwave for 5 minutes.

Scoop out 50 g of the flesh and set aside.

Beat and strain the egg, then blend with the mirin, milk, 20 g of mozzarella and the reserved squash.

Pour the mixture into the hollowed squash, cover with the lid and microwave for 8 minutes.

Remove the lid, top with the remaining 10 g of mozzarella and microwave for 3 minutes to melt.

Cut into 6–7 wedges and sprinkle with honey, Grana Padano, almond flakes and parsley.

📊 Nutrition Facts (per serving)

379.3Calories (kcal)

49 gCarbs

19 gProtein

11.9 gFat

248.5 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.