Kabocha with Eggplant Stuffing

The sweetness of Kabocha squash pairs nicely with the savory eggplant stuffing in this delicious dish.

Serves 4-6.

Ingredients:

Squash:

• 1 medium Kabocha squash
• dash salt
• dash pepper

Eggplant Stuffing

• 1/4 c butter or margarine
• 1 c onion, chopped
• 1 c celery, chopped
• 2 cloves garlic, finely chopped
• 1/2 c parsley, chopped
• 1 medium globe eggplant, peeled and finely chopped
• 1/2 c whole wheat bread crumbs
• 1/2 tsp rubbed sage
• 1/4 tsp salt
• 1/8 tsp pepper

Directions:

1. Preheat oven to 400 degrees F. Cut Kabocha in half crosswise. Cut off protruding stem end without cutting through the squash. Scoop out seeds and membranes. Sprinkle with salt and pepper and place cut-side up in an oiled baking dish. Cover with foil and bake 35 minutes.
2. While Kabocha is baking, melt butter in a large skillet over medium heat. Stir in onion, celery, garlic, parsley and eggplant. Cover; cook 5-8 minutes. Remove from flame; stir in bread crumbs, sage, salt and pepper. (If too dry, stir in 1-4 tablespoons of water.) Set aside.
3. When Kabocha has cooked 35 minutes, remove briefly and mound each side with stuffing. Return to oven and bake uncovered 15 minutes, or until Kabocha is fork tender and stuffing is hot. Slice each half in 2-3 pieces and serve hot.