Stir-Fried Kabocha Squash recipe - ingredients, nutrition and when to eat it
Kabocha squash and onion are lightly stir-fried until sweet and tender to make this simple side dish.
Kabocha squash and onion are lightly stir-fried until sweet and tender to make this simple side dish. The squash’s soft texture pairs beautifully with the onion’s gentle sweetness, making it especially fitting for an autumn table.
Vegetables · 15 minutes to cook
Nutrition (per 268g serving): 178 kcal · protein 3.8g · carbohydrate 28.5g · fat 7.2g · sodium 640.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the kabocha into similar-sized pieces so they cook evenly.
Tips: If the squash sticks to the pan, add a tablespoon or two of water and lower the heat.
Tips: It can break apart if cooked too long, so gently shake the pan to mix rather than stirring too much.
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Ingredients (1 serving)
- Kabocha squash — 180 g
- Onion — 0.3 pc
- Cooking oil — 1 tsp
- Soy sauce — 0.5 Tbsp
- Garlic — 1 pc
- Water — 30 ml
- Sesame seeds — 1 tsp