Burmese Pork and Spinach Stuffed Kabocha Squash
This recipe uses the entire Kabocha squash as a basic bowl. Depending on how you make it, it can be spicy or not.. Burmese flavors include sweet and sour, nutty, and spicy foods. I’m one of those terrible carnivores and I strongly believe in the Burmese affliction that there can be illness caused by the failure to eat meat, But you could make this completely vegan using lentils, chickpeas and tomatoes.
- 1 2 pound Kabocha squash
- 1 tablespoon Mae Ploy yellow curry paste optional
- 1 tablespoon coconut oil
- 2 shallot large minced
- 3 garlic cloves minced
- 1 pound ground pork
- 2 cups frozen spinach
- 1/4 cup chicken broth
- 1/2 cup Canned Heavy Coconut Cream be sure to use a quality brand
- 1/2 cup Sour Shredded bamboo shoots
- 1 tablespoon vinegar optional if you can't find sour bamboo shoots
- 1 teaspoon tamarind paste
- 1 Tamari to taste
- Preheat the oven to 400°F. Place whole squash in a Microwave oven for 3-4 minutes or until soft enough to cust easily. Cut out the top of the squash and scoop out the seeds.
- Season the inside of the squash with salt and pepper. Put the squash upside down in a microwaveable container, add a splash of water, cover with a lid, and nuke for another 4-6 minutes to soften even more.
- Add the bamboo shoots then the frozen spinach straight from the freezer (Tip: buy the bagged stuff, not the frozen block) and stir everything until the spinach defrosts.
There are lots of variations for this dish like using pulled pork chucks, using lentils and lamb shoulder or, by making it vegan using pureed butternut squash with curry.
Tried this recipe?Let us know how it was!