Kabocha Squash stuffed with Black Beans and Shallot and topped with Pomegranate, Multi-grain Bread with Tomato, Leftover Giant Peruvian Lima Bean - Sweet Potato Vegetable Soup (No Added Fat)
I love kabocha squash, and purchased one recently. I have enjoyed using my friend Lani Muelrath's tip for pressure cooking acorn squash, intact, in the pressure cooker for 8 minutes, and thought I'd do the same for the kabocha squash, as this has worked well for butternut squash. Here is what I did:
- 1 rinsed but uncut kabocha squash
- 1 cup water
- Cooked black beans optionally with vegetables like corn and onion or shallot (I had leftover from the day before yesterday)
- 1 t spicy seasoning of choice (I used a jerk seasoning, but red chili powder or a hot sauce could have worked)
- (optional) 1/4 t cinnamon
- (optional) 2T pomegranate kernels
- I put the water and steamer trivet into my Instant Pot pressure cooker.
- I rinsed and put, intact and atop the trivet in the pressure cooker, the squash, and pressure steamed for 8 minutes.
- I gave the pot 6-10 minutes to cool down then slowly released remaining pressure and opened it.
- I cut the squash easily in half and removed the seeds. The squash wasn't yet done, however.
- I put the cut squash back on the trivet in the Instant Pot, and added an uncovered bowl of beans and shallot leftover from the lasagne from Wednesday to reheat.
- I ran another pressure steam cycle, this time for 3 minutes.
- I put the squash halves in each of two plates (my daughter, alas, doesn't like squash, so she got everything but the squash), and filled with the beans.
- I sprinkled the jerk seasoning on top and, along the edges of the squash, the cinnamon, and tossed the pomegranate kernels on top.