Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Tempeh | 100g | 160 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tbsp peanut oil
- 2 tbsp chopped shallots
- 1- inch piece chopped ginger
- 1 ea . jalapeño , chopped
- 8 oz tempeh or ground beef
- 2 tbsp soy sauce
- 2 cups cooked jasmine rice
- 1 medium kabocha squash
Directions
Cut off top of kabocha squash and scoop out seeds.
Bake the squash for 45 minutes at 375°F (190°C) or until a sharp knife goes through the flesh easily.
Meanwhile, fry the tempeh, shallots, ginger, and jalapeño. Cook until tempeh is completely brown, and then add soy sauce and rice. Take off heat and mix thoroughly.
Put tempeh mixture into kabocha squash and bake for 30 more minutes.