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1
Wrap the kabocha squash tightly with cellophane wrap and microwave.
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2
You'll scoop out the inside of the kabocha squash, so heat well.
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3
This time, I heated it for 7 minutes while checking at 700W and then turned it over and heated for another 3 minutes.
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4
Let the whole thing become soft.
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5
When it becomes soft, cut off the upper part to make a lid.
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6
Scoop out the inside and make a container.
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7
Make the gratin.
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8
Stir fry the onion and bacon in a pan and add the seafood mix.
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9
When they are cooked through, throw in the butter.
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10
When the butter has melted, add flour and stir fry until the flouriness is gone.
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11
Add milk and a soup stock cube.
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12
Add the kabocha squash.
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13
Add the amount you want to add.
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14
You can also keep the remaining kabocha squash for a salad, too.
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15
It feels good because you can enjoy it twice with this.
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16
Adjust the seasoning with salt and pepper and transfer it to the kabocha squash container.
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17
Sprinkle panko and cheese (I used easy melting parmesan).
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18
I sprinkled panko and mayonnaise and baked it.
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19
Bake it in an oven until the cheese melts.
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20
At my place, I bake it for about 10 minutes at 430F/220C, but you can bake it to your liking.
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21
Cover it with the lid you made when it is ready.
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22
Done.
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23
Here is the Halloween decoration version.
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24
For 2009, I made this recipe using a white kabocha squash I received.
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25
The outside was white so I was surprised!
