I was reading somewhere that Kabocha squash is on a par with buttercup squash for sweetness and density, and buttercup being my favorite, I had to try it.
While the Kabocha squash was baking in the Oven Central® at 400ºF I cooked shiitake mushrooms in a dry skillet then removed and set them aside.
In the same pan I sautéed onion and garlic in olive oil then added chopped spinach followed by precooked red rice.
The shiitake mushrooms were then added back into the pan and everything was seasoned with salt.
When the squash was cooked I filled the cavity with the red rice, shiitake mushroom and spinach mixture.
Well, in my estimation it didn’t measure up to the goodness of buttercup or even butternut squash. Still, the Kabocha squash was quite good.