Mini Kabocha Squash Cheese Eggslut
Sweet and Delicious Mini Kabocha Squash Cheese Eggslut Recipe
Fluffy and sweet mini kabocha squash is delicious on its own, whether steamed or roasted! It’s a versatile ingredient that pairs wonderfully with nutritious rice dishes, salads, smoothies, and porridges. One mini kabocha squash makes for a satisfying portion, perfect for enjoying solo. Steamed lightly and eaten immediately, you’ll discover its rich sweetness without any added seasonings. This ‘Mini Kabocha Squash Cheese Eggslut’ takes it a step further by adding tender eggs and savory cheese, enriched with milk for extra creaminess and depth of flavor. It’s a recipe that serves perfectly as a delightful snack or a wholesome meal. We highly recommend it for a lighter meal option, especially as the summer season approaches!
Ingredients- 1 mini kabocha squash
- 2 eggs
- 3 Tbsp milk
- 5 Tbsp shredded pizza cheese
- Pinch of salt
- 3 Tbsp baking soda (for cleaning the squash)
Cooking Instructions
Step 1
First, prepare one mini kabocha squash. Ensure it’s washed clean for use. For the egg filling, prepare two eggs, sized appropriately for the squash.
Step 2
Since we’ll be eating the squash skin, use baking soda to gently scrub the exterior. Wash it thoroughly two to three times to ensure it’s perfectly clean.
Step 3
Cut off about one-third of the top of the kabocha squash to use as a lid. Then, use a spoon to scoop out all the seeds and stringy insides, leaving the cavity empty.
Step 4
In a mixing bowl, crack the two eggs. Add a small pinch of salt to season. Pour in 3 tablespoons of milk and whisk gently until slightly frothy and well combined.
Step 5
Pour the whisked egg mixture into the hollowed-out kabocha squash. Be careful not to fill it to the brim; about two-thirds full is ideal. It will expand slightly as it steams, so overfilling could cause it to spill.
Step 6
Fill a steamer pot with a generous amount of water and bring it to a rolling boil over high heat. Once the steam is strong, carefully place the filled kabocha squash into the steamer. Set a timer for 30 minutes, but check the doneness by piercing the squash with a chopstick or skewer periodically. You’ll know it’s nearly ready when the egg starts to set.
Step 7
If the lid is placed on the steamer, the egg might cook too slowly. An alternative method is to steam the squash tilted slightly on its side, which can help the egg cook more evenly.
Step 8
Once the surface of the egg inside the squash looks set and slightly firm, sprinkle the 5 tablespoons of shredded pizza cheese evenly over the top. The cheese will melt beautifully. To check if the egg is fully cooked, gently poke it with a chopstick; no liquid egg should come out.
Step 9
A little cheese might melt and drip down the sides, but since we’re eating the skin, it’s perfectly fine. I apologize for forgetting to take a picture of slicing the finished eggslut on a cutting board, but it looks incredibly appetizing.
Step 10
The combination of the perfectly cooked egg and the wonderfully stretchy, savory cheese is absolutely divine. The natural sweetness and tenderness of the kabocha squash fill your mouth with flavor.
Step 11
The kabocha squash is so delicious on its own that no additional seasoning is needed to create a fantastic dish. You can truly savor the deep, rich flavor of the squash.
Step 12
This ‘Mini Kabocha Squash Cheese Eggslut’ is incredibly delicious, whether enjoyed as a satisfying snack or a light meal.
Step 13
If you’re looking for lighter meal options, especially for the summer, this recipe is a great choice. It’s a healthy option for a diet, as it’s delicious even without any added ingredients, relying solely on the natural goodness of the kabocha squash.
