Easy Stuffed Kabocha Squash with Smoked Duck Recipe
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This nutritious dish features sweet kabocha squash filled with smoked duck, onion, and bell pepper, seasoned with black pepper, and then steamed. Learn a clever trick to safely cut the hard squash by pre-cooking it slightly in the microwave, along with the steps to create this delightful dish.
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An easy steamed dish made by stuffing sweet kabocha squash with smoked duck, vegetables, and cheese.
📝 Editor's Notes
With just one kabocha squash, smoked duck, and cheese, this ultra-simple steamed dish comes together in 15 minutes as long as you can handle a knife.
The gentle sweetness of kabocha squash (단호박), the smoky aroma of the duck, and stretchy mozzarella create a sweet, savory, and rich flavor.
Since it cooks using a microwave-style method without an oven or steamer, it takes very little hands-on work.
It is hearty enough for chilly fall and winter days and also works well as a solo meal, brunch dish, or snack for kids.
🛒 Ingredient Tips
Choose a kabocha squash (단호박) that feels heavy for its size, has deep grooves, and a dark green rind; these are usually ripe and sweet.
A dry, cork-like stem is another sign of full ripeness, with yellow, fluffy flesh inside.
For smoked duck, choose pieces with a balanced ratio of lean meat to fat, and check that the smoky aroma is gentle when opened.
Bell peppers should feel firm and look glossy for the best crunch and sweetness.
🔄 Substitution Guide
If smoked duck feels too rich or is unavailable, chicken breast or smoked chicken breast works well.
It will taste lighter because it has less fat, but the smoky flavor will be milder, so a small pinch of paprika can help add depth.
If you are lactose intolerant, use lactose-free cheese instead of mozzarella; for a stronger flavor, mix in some cheddar.
Kabocha squash can be replaced with mini chestnut pumpkin or sweet potato.
Sweet potato will be drier and fluffier, but it will not create the same hollow bowl shape, so the stuffed presentation is harder to achieve.
🥘 Ingredients
👨🍳 Cooking Points
The most important point is making sure the whole squash cooks through.
Because the skin is thick, the inside may soften while the outside stays undercooked.
Microwaving it for 1 minute before cutting makes it easier to slice and shortens the cooking time.
Add the cheese in two layers, once in the middle and once on top, so the rich flavor spreads through the filling.
The standard setting is 600W for 15 minutes, but if the squash is large, cook it for another 3 to 5 minutes.
Check doneness by inserting a chopstick; it should slide in easily.
👨🍳 Directions
Microwave a medium kabocha squash (단호박), about 1.3 lb, for 1 minute to make it easier to cut. Slice off the top and scoop out the seeds and pulp.
Dice 3.5 oz smoked duck, 2.5 oz onion, and 1.8 oz bell pepper. Toss them together with a sprinkle of black pepper.
Fill the hollowed squash about halfway with the mixture, add mozzarella cheese, then add the remaining filling. Cover the top generously with more mozzarella cheese.
Place the squash in the dedicated glass bowl, set the Floating Cook to 600W for 15 minutes, and press start to cook.
💡 Tips
Floating Cook uses a dedicated glass bowl to suspend the food while cooking, allowing microwaves to circulate evenly from all sides. It is especially convenient for steamed dishes.
📦 Storage & Reuse
Let the finished steamed squash cool slightly, then store it in an airtight container in the refrigerator for 2 to 3 days.
The cheese will firm up, so when reheating, microwave it for 1 to 2 minutes with a spoonful of water placed nearby to help keep it moist.
Freezing is not recommended because the squash texture becomes mushy.
If you have leftover filling, stir-fry it with rice for fried rice, or tuck it into a tortilla with cheese to make a quesadilla.
🥢 Who This Is For
This makes a good one-bowl meal for students living alone or busy workers who want fewer dishes to wash.
It has vegetables, protein, and carbohydrates all in one, so it is nicely balanced.
Since the flavor is mild and rich, serve it with spicy cucumber salad or kimchi (김치) to cut through the heaviness.
For breakfast, pair it with warm milk or an Americano for a brunch-style meal.
🔥 Nutrition Info
One serving is estimated at about 550 to 650 kcal.
The 3.5 oz smoked duck and mozzarella provide about 25 to 30 g of protein and 30 to 40 g of fat, while the kabocha squash is the main carbohydrate source, with about 50 to 60 g of carbohydrates.
Kabocha squash (단호박) is rich in beta-carotene, which converts to vitamin A in the body and supports eye health and immunity.
It also contains fiber and potassium, which help with fullness and sodium balance.
However, smoked duck and cheese can be relatively high in fat and sodium, so reduce the amount of duck if you are watching your intake.
💬 Frequently Asked Questions
- Q. What ingredients do I need for Easy Stuffed Kabocha Squash with Smoked Duck?
- Main ingredients include Kabocha Squash, Smoked Duck, Onion, Bell Pepper, Black Pepper. Choose a kabocha squash that feels heavy and has no blemishes or soft spots on its skin. A dry stem and deep ridges indicate a ripe and sweet squash. Its peak season is from late summer to early winter. For smoked duck, choose a product that isn't excessively oily and has a high lean meat ratio, and ensure it doesn't have a sour smell when opened. For mozzarella, the higher the natural cheese content, the better it will melt and stretch after cooking.
- Q. What are the key tips for making Easy Stuffed Kabocha Squash with Smoked Duck?
- Kabocha squash is hard and dangerous to cut raw. The safety tip is to microwave the whole squash for about 1 minute to soften the skin slightly before cutting off the top. When adding cheese, don't put it all in at once. Fill the squash halfway with the other ingredients, then add a layer of cheese in the middle, and another generous layer on top. This ensures the cheese melts evenly throughout. The guideline is 15 minutes at 600W, but if your kabocha squash is large or thick, check for tenderness by piercing with chopsticks and add 2-3 minutes if needed.
- Q. How should I store leftover Easy Stuffed Kabocha Squash with Smoked Duck?
- Once cooked, let the stuffed kabocha squash cool, then store it in an airtight container in the refrigerator for 2-3 days. For longer storage, divide into single-serving portions and freeze for about 2-3 weeks. To reheat, microwave for 1-2 minutes; if the cheese has solidified, heat for an additional 30 seconds to soften it. If there's leftover filling, you can stir-fry it with rice for fried rice or use it as a filling for tortillas to make wraps.
- Q. How many calories are in Easy Stuffed Kabocha Squash with Smoked Duck?
- One serving is estimated to be approximately 480-550 calories. Protein from smoked duck and cheese is about 25-30g, fat from duck oil and cheese is about 28-33g, and carbohydrates from kabocha squash are about 40-45g. Kabocha squash is rich in beta-carotene, which converts to Vitamin A in the body, and is also abundant in dietary fiber and potassium. You can also get calcium from cheese and iron and B vitamins from duck. However, due to smoked duck and cheese, sodium and fat content can be somewhat high, so if you are concerned about sodium, it is recommended to season only with black pepper.
- Q. Can I substitute ingredients in Easy Stuffed Kabocha Squash with Smoked Duck?
- If smoked duck is hard to find or not preferred, you can substitute it with chicken breast, bacon, or ham. Chicken breast offers a lighter, lower-fat option without the smoky flavor, while bacon will make it saltier and richer. Kabocha squash can be replaced with sweet pumpkin or sweet potato; sweet potato has less moisture, resulting in a denser texture. For those with lactose intolerance or who can't eat cheese, mashed tofu can be used as a substitute, or it can be omitted entirely, in which case the dish will be lighter rather than creamy.
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