Go Back
–+ servings
Air Fryer Kabocha Squash

Air Fryer Kabocha Squash

5 from 3 votes
Author: Fork To Spoon
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 Servings

Description

Air Fryer Kabocha Squash --Are you looking for a delicious and healthy side dish that goes great with any meal?

Ingredients 

  • 1 kabocha squash
  • 6 cups spinach
  • 1 cup onion, chopped
  • 1 clove garlic, minced
  • 2 cups mozzarella cheese, diced
  • 2 cups Parmesan Cheese, shredded
  • 1/2 cup red bell pepper, chopped
  • 1/2 teaspoon Kosher salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1/2 teaspoon Nutmeg, to taste
  • 2 tablespoons Olive oil
  • 1/2 tablespoons Fresh parsley, chopped (optional)

Instructions

  • Place the squash into the air fryer basket, and cook for 25-30 minutes. Remove and let sit for a couple of minutes. Cut off the top of the kabocha squash, scoop out the seeds, and pulp with a spoon.
  • Drizzle the inside of the squash with olive oil, salt, and black pepper. Prepare the stuffing. In a large skillet, heat some olive oil over medium heat.
  • Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent. Add the spinach and bell pepper to the skillet and sauté until wilted. Season the spinach with salt, black pepper, and nutmeg to taste.
  • Combine the kabocha pulp with the onion and spinach stuffing in a medium bowl. Stuff the spinach and cheese mixture into the cavity and top with parmesan cheese.
  • Return the stuffed squash to the air fryer and set the cooking time for 5-7 minutes or until the cheese is melted and bubbly.
  • Garnish with chopped fresh parsley, if desired.

Equipment

  • Air Fryer
  • Cooking Spray

Notes

Recipe Notes:
  • Add some cooked ground beef or sausage to the stuffing to make it more filling.
  • When scooping out the seeds and pulp from the kabocha squash, be sure to leave a thick layer of flesh intact so the squash can hold the stuffing.
  • Air Frying Kabocha squash brings out its natural sweetness and adds flavor to the dish. To save time, you can roast the squash a day ahead and store it in the refrigerator until ready to use.
  • If you want a crispy top, sprinkle some breadcrumbs on top of the stuffed squash before baking it.
  • You can use the leftover roasted kabocha squash in salads or soups.
  • You can use cinnamon or allspice instead for a slightly different flavor if you don't have nutmeg.
  • You can add chopped walnuts or pecans to the stuffing for added crunch and flavor.
 

Nutrition

Serving: 1ServingCalories: 358kcalCarbohydrates: 19gProtein: 23gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 52mgSodium: 994mgPotassium: 823mgFiber: 4gSugar: 6gVitamin A: 5795IUVitamin C: 45mgCalcium: 664mgIron: 2mg