Okonomiyaki style stuffed pumpkin

Jacqueline Alwill

Brown Paper Nutrition

OKONOMIYAKI STYLE STUFFED PUMPKIN 

Gluten free : Dairy Free : Vegetarian 

Serves 4-6

1 medium Jap pumpkin 

2 tsp (10ml) sesame oil 

2 cloves garlic, peeled and finely chopped 

4 Asian / green shallots, trimmed and finely sliced 

1 ⅓ cups (200g) shelled, unsalted edamame beans 

2 small (275g) zucchini, diced small 

2 cups (240g) grated (riced) cauliflower*

2 sheets sushi nori, cut into 3cm strips

1 tbsp toasted sesame seeds 

4 tbsp Japanese pickled ginger 

4 tbsp (80ml) mayonnaise* 

Okonomiyaki style sauce:

3 tbsp (60ml) tomato sauce (preferably sugar free) 

1 tsp (5ml) tamari or soy sauce 

3 tbsp (60ml) worcestershire sauce 

Heat oven to 180C fan forced, line a baking tray with greaseproof paper, place pumpkin on top of tray and place in oven (whole) to bake for 1 hour. Insert a skewer to test that it’s soft and cooked through. Whilst pumpkin cooks prep the rest of your ingredients. Heat a large frypan on medium to high heat and add sesame oil and garlic and cook for 1 minute. Add asian / green shallots, edamame, zucchini and cauliflower rice and cook for 7 minutes. Sprinkle shredded nori around the pan and cook for a further 2 minutes. Whisk together the okonomiyaki sauce in a small bowl. Once pumpkin is cooked, slice in half through the middle, set ½ aside (use for soup, sides or salads!) and then scoop the seeds from the half you’re going to stuff and compost the seeds. Allow about 3-4 cm thickness around the edge and scoop flesh into chunks into a separate bowl. Add about half of the Japanese greens, half of the pumpkin flesh cut in wedges and half the mayonnaise and okonomiyaki sauce, then repeat. Finish with sauce, mayonnaise, sesame seeds and finely sliced ginger. Serve as is as a vegetarian dish or with a serve of fish or chicken.

*You can grate fresh cauliflower or buy frozen cauliflower rice for this dish. I used regular whole egg mayonnaise for this dish. Traditionally, Japanese kewpie mayonnaise is used, however this contains a higher sugar content and often other additives.