Can I use baking soda instead of baking powder to clean the kabocha skin?

Yes. Mix 1/2 teaspoon baking soda with 2 cups cool water and gently scrub the squash, then rinse thoroughly. It offers a similar mild alkaline wash to help remove residue.

Is the kabocha skin really edible?

Absolutely. When fully tender, kabocha skin is thin and sweet. If it still feels firm after cooking, microwave in 60–90 second bursts until the skin and flesh are soft.

How do I prevent the egg from popping in the microwave?

Pierce the yolk twice before cooking and microwave in short bursts (2 minutes at a time), checking progress. Let it rest 15–30 seconds between bursts.

My squash is larger. How should I adjust the cook time?

After the initial 2 minutes per side, continue microwaving in 1–2 minute bursts until both the skin and flesh are fork-tender. Total time can be up to about 10 minutes depending on size and microwave power.

What proteins can I use besides deli chicken?

Leftover rotisserie chicken, tuna, bacon, breakfast sausage, firm tofu, or even shelled edamame all work well.

Can I make this dairy-free or lighter?

Use less cheese or dairy-free shreds. Mozzarella gives the best melt; cheddar adds flavor. Dairy-free versions may melt softer but still taste great.

Why start with a baking powder wash if I’m eating the skin?

A mild alkaline solution helps lift residue from the peel, so the skin tastes clean and tender. Always rinse well after scrubbing.

Microwave Stuffed Kabocha with Egg & Cheese (20-Minute Recipe)

Name: Microwave Stuffed Kabocha (Egg & Cheese Boat) — Eat-the-Skin, 20-Minute Dinner
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1–2 servings
Cuisine: Korean-inspired
Ingredients: 1 mini kabocha squash (12–16 oz); 1 egg; 1–2 slices chicken breast ham or other lean deli chicken, chopped; 1 Tbsp finely chopped onion; 1–2 Tbsp corn kernels; 70 g shredded mozzarella; 15–20 g shredded cheddar; Salt and black pepper; Thinly sliced scallion (optional)

MyFreshDash
Aug 28
4 min read

Updated: Aug 30

Recipe graphic on yellow background showing a stuffed kabocha squash dish with melted cheese, labeled “Microwave Stuffed Kabocha with Egg & Cheese – 20-Minute Recipe.”

If dinner has felt like a juggling act lately, meet your new weeknight superpower: microwave kabocha squash. You steam the whole mini squash for a few minutes to soften it, carve out a little bowl, then pack it with an egg, a handful of corn and onion, and whatever lean protein you’ve got (I use chicken breast ham). Cover it with mozzarella and a touch of cheddar, and the microwave does the rest.

The squash turns sweet and spoon-tender. The egg sets into a silky custard. The cheese pulls and stretches in the best way. You get a full, comforting meal from one cute pumpkin—no separate pot, pan, or baking sheet required.

Plate of cooked kabocha squash wedges stuffed with egg, cheese, and corn, served on a tray with chopsticks and a glass of green drink.

Cooked kabocha squash wedges topped with melted cheese and corn, close-up view on a plate.

This method is borrowed from a popular Korean home-cooking trick and it’s ideal for lighter eating: kabocha is naturally sweet and filling while staying low in calories (about 70 kcal per 100 g). Add the egg and a little cheese and you’ve got a balanced bowl that actually satisfies. If you’re cooking for kids or for anyone easing into veggies, this is a winner.

Ready to try microwave kabocha squash tonight? Let’s do it.

Ingredients (serves 1–2)

1 mini kabocha squash, ~12–16 oz
1 egg (pierce the yolk before microwaving)
1–2 slices chicken breast ham or any lean deli chicken, chopped
1 Tbsp finely chopped onion
1–2 Tbsp corn kernels
70 g shredded mozzarella
15–20 g shredded cheddar
Salt & black pepper
Sliced scallion, for finishing (optional)
Baking Soda (Optional)

Chung Jung One Pure Ground Black Pepper 1.76 oz (50 g)

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Tip: No deli chicken? Leftover rotisserie, crisped bacon, tofu, or sautéed mushrooms all work.

Step-by-Step: Microwave Method

Wash & pre-soften
Wash & the squash well, with baking soda. Microwave the whole squash 2 minutes, flip, and microwave 2 minutes more. This softens the rind so it’s safe to cut.
Make the “bowl”
Slice off a lid from the top. Scoop out the seeds and stringy bits with a spoon. Lightly season the inside with salt and pepper.
Fill
Crack the egg into the squash and pierce the yolk twice with a toothpick or fork (prevents popping). Add onion, corn, and chopped chicken. Top with half the mozzarella.
Cook—Round 1
Microwave 4 minutes on HIGH. For best results, do 2 minutes + 2 minutes, checking in between. The egg should be mostly set and the cheese melty.
Slice & finish
Carefully cut the stuffed squash into 8 wedges (this keeps the center from collapsing and helps it cook evenly). Move to a plate, top with remaining mozzarella + all the cheddar and the scallion.
Cook—Round 2
Microwave 3 minutes more, until the cheese is molten and the squash is tender all the way through. Larger squashes may need up to ~10 total minutes. Go in short bursts and check doneness.
Serve
Eat hot with a spoon. Expect serious cheese pull and sweet, custardy bites.

Optional finish: Pop the edges into an air fryer for 2–3 minutes to toast the cheese.

Why this works

Microwave first, then cut. A short pre-steam softens the skin so you can safely slice and scoop.
Two rounds of cooking. Splitting time lets you check doneness and prevents overcooking the egg.
Wedge finish. Cutting into eighths exposes more surface area so the cheese melts evenly and the squash cooks through.

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Variations & Swaps

Protein: Bacon, sausage, tofu, or leftover roasted chicken.
Veggies: Mushrooms, bell pepper, spinach, or broccoli bits.
Cheese: All mozzarella, or mozzarella + parmesan. Dairy-free shreds work; melt may vary.
Flavor boosts: A pinch of garlic powder, gochugaru, or everything bagel seasoning.

Storage & Reheating

Store: Refrigerate leftovers in a covered container up to 2 days.
Reheat: Microwave 60–90 seconds until warm; or air-fry 2–3 minutes to re-crisp the top.

Nutrition Snapshot (estimate, per serving of 2)

Calories: ~260–320
Protein: 18–22 g
Carbs: 22–28 g
Fat: 10–14 g

(Kabocha is ~70 kcal per 100 g; totals vary with squash size and cheese.)

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FAQ

Do I have to pierce the egg yolk?

Yes. Piercing the yolk (twice) prevents pressure build-up and popping in the microwave.

My squash is larger—how should I adjust?

Add microwave time in 1–2 minute bursts until the flesh is fork-tender. Big squashes can take about 10 total minutes.

Can I bake this instead of microwaving?

Yes. Roast the seeded squash at 400°F (205°C) until tender (20–30 min), add fillings and cheese, then bake another 8–10 minutes until set and bubbly.

Can I make it lighter or dairy-free?

Use just mozzarella (it melts better than cheddar), or a reduced amount. Dairy-free shreds work; expect a softer melt.

What if I don’t have deli chicken?

Skip it or sub in canned tuna, rotisserie chicken, tofu, or a little cooked bacon. It’s flexible.

Is kabocha good for weight management?

It’s naturally sweet, satisfying, and relatively low-calorie (~70 kcal/100 g) with fiber and beta-carotene—great for balanced meals when paired with protein and healthy fats.