Recipe: Sweet & Spicy Pork-Stuffed Squash

October 2022


  • 4 Shokichi Shiro or green squash (or other small squash such as acorn or spaghetti squash)
  • 1 tablespoon peanut oil
  • 4 cloves garlic, minced
  • 1 shallot, thinly sliced (about 2 tablespoons)
  • 1 tablespoon freshly grated ginger
  • 1 pound ground pork
  • 2 tablespoons hoisin sauce
  • 2 tablespoons low-sodium soy sauce
  • 1 ½ teaspoons chili garlic sauce
  • ½ teaspoon sesame oil, divided
  • ½ cup shredded red cabbage
  • 2 to 3 green onions, sliced


Preheat the oven to 400º F. Cut each squash in half horizontally and scoop out the seeds. Lay the squash halves cut-side down in a roasting pan or other baking dish. Add about 1 inch of water. Place the pan in the preheated oven and roast for 45 to 60 minutes, or until tender when poked with a fork.

While the squash is roasting, heat the oil in a large, nonstick skillet over moderate heat. Add the garlic, shallots and ginger. Saute until fragrant and beginning to soften, about 2 minutes. Add pork and cook until browned, breaking it up with a wooden spoon or spatula as you go. Add hoisin, soy sauce and chili garlic sauce and cook the meat through. Remove from heat.

To serve, place each squash on a plate, cut-side up. Drizzle each with 1/8 teaspoon sesame oil. Place 1/4 of the pork mixture inside each squash. Sprinkle the cabbage and green onions over the top to garnish. Makes 4 servings.