Stuffed Kabocha Squash

Preheat your oven to 400°F (200°C). Carefully cut the kabocha squash in half from stem to base and scoop out the seeds and stringy fibers with a spoon.

Brush the cut surfaces of the squash halves with oil and season with salt and pepper. Place them cut-side down on a parchment-lined baking sheet and roast until the flesh is just tender.

While the squash roasts, crumble the tempeh into small pieces and pan-fry over medium-high heat in a lightly oiled skillet until golden and slightly crispy on the edges.

Add your choice of aromatics — such as diced onion, garlic, and bell pepper — to the skillet with the tempeh and sauté until softened and fragrant.

Season the tempeh mixture with soy sauce, smoked paprika, cumin, and any additional spices to taste, stirring to coat evenly. Remove from heat.

Remove the squash from the oven and flip the halves cut-side up. Scoop the savory tempeh filling generously into the hollowed cavity of each squash half.

Return the stuffed squash to the oven and bake until the filling is heated through and the squash flesh is fully tender when pierced with a fork.

Remove from the oven and let rest for a few minutes before serving. Garnish with fresh herbs such as parsley or cilantro if desired.