Spicy Pork Bulgogi Stuffed Kabocha Squash
1 kabocha squash (about 3½ - 3¾ lbs)
1 lb pork butt/shoulder, thinly sliced
⅔ scant cup bibigo™ BBQ Sauce Hot & Spicy
½ medium onion, sliced
4-5 cloves garlic, minced
2 scallions, cut into 2-inch pieces
1 jalapeño, thinly sliced
½ - ⅔ cup mozzarella, shredded
Flat leaf parsley for garnish, finely chopped
- Preheat oven to 425°F.
- In a large bowl, add the pork, onion, garlic, and bibigo™ BBQ Sauce Hot & Spicy. Mix well and set aside.
- Bake the squash in the oven until slightly softened, about 10-12 minutes. This will make it easier to carve out the top of the squash.
- Carefully cut around the stem of the squash to make a 4-4½ inch lid. Remove the lid and scrape out the seeds and pulp; discard or save seeds for later use. Place the lid back on the squash and roast until just tender, around 30 minutes.
- In the meantime, prepare the filling. Heat a lightly oiled pan over medium-high heat. Cook the marinated pork until the meat is almost fully cooked, about 6-8 minutes. Add the scallions and jalapeño and cook for 1 more minute.
- Take the squash out of the oven and remove the lid. Fill the cavity with the pork bulgogi and top with a generous amount of shredded mozzarella. Place back in the oven and bake until the cheese has melted and is slightly golden brown, about 10-12 minutes. Cook thoroughly to an internal temperature of 165°F as measured by a food thermometer.
- Transfer squash to a large serving platter. Avoiding the filling, cut the squash into 8 wedges but not all the way through the base. Carefully fan out the wedges into a flower shape. Garnish with parsley and serve with rice.