Description
A collection of delicious, plant-based recipes featuring Chinese squash and kabocha. These vegan dishes are full of flavor, nutrients, and easy to prepare!
Ingredients
- 1 medium kabocha squash
- 1 Chinese squash (also known as zucchini or marrow)
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp ginger (fresh, grated)
- 2 cloves garlic (minced)
- 1 bell pepper (sliced)
- 2 tbsp sesame seeds
- 1 tbsp rice vinegar
- Optional: chili flakes for spice
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the kabocha squash and Chinese squash into bite-sized pieces.
- Toss the squash pieces with olive oil, soy sauce, sesame oil, ginger, and garlic.
- Spread them evenly on a baking sheet and roast for 25-30 minutes, turning halfway through.
- Meanwhile, stir-fry the bell pepper in a hot pan for about 2-3 minutes, then add the roasted squash.
- Drizzle with rice vinegar, top with sesame seeds, and sprinkle with chili flakes if desired.
- Serve over steamed rice or enjoy on its own.
Notes
- Adjust seasoning according to personal taste.
- Add tofu or tempeh for extra protein.
- For a creamier dish, drizzle with a little coconut milk after roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 6g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Chinese squash recipes, kabocha vegan recipes, vegan squash dishes, plant-based squash, healthy vegan dishes, kabocha squash stir-fry