Baked Layered Kabocha Squash

Baked Layered Kabocha Squash

Japanese pumpkin scrumptiously topped with meat sauce and cheese.

Cooking time
20 minutes+
  • Nutrition facts are for one serving.
  • Time to bake in an oven is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

40 g (1.4 oz.)

1/4 clove

2 tsp

150 g (5.3)

1/2 can (200 g or 7.1 oz.)

a dash

40 g (1.4 oz.)


  1. Place the kabocha squash into a lidded heat-safe container and heat in a microwave (600 W) for 3.5 minutes. Allow to cool, then thinly slice up.
  2. Mince the onion and garlic.
  3. Heat the olive oil in a fry pan and saute (2) until softened. Add in the ground meat and continue to cook until the meat becomes brown and crumbly.
  4. Add in the whole tomatoes, soy sauce and pepper, and continue to cook. Once the mixture comes to a boil, simmer over low heat for 4 to 5 minutes.
  5. Place (1) and (4) alternatively into a baking dish. Sprinkle on the cheese and bake in a toaster oven for 5 to 6 minutes.

Cooking Basics

Onions - finely chopped

Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.

Garlic - mincing

Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.


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