Photo: Baked Layered Kabocha Squash

Japanese pumpkin scrumptiously topped with meat sauce and cheese.

Cooking time
20 minutes
  • Nutrition information is for one serving.

Ingredients(Servings: 2)

200 g (7.1 oz.)

40 g (1.4 oz.)

1/4 clove

2 tsp

150 g (5.3)

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

1 Tbsp

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 sauté (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.