Mini Kabocha Squash Cheese Eggslut
Sweet and Savory Mini Kabocha Eggslut: A Healthy Meal Made Easy with an Air Fryer
I’ve recently started walking to try and lose some weight, but the severe back pain, stiff shoulders and neck, and swollen legs from sitting at my desk for too long made me realize I needed to prioritize my health. The Korean medicine doctor advised me to lose weight, which is understandable as I’ve gained 20kg in the past year. While I worried about it, resisting delicious food was incredibly difficult. Now, I’m aiming for a balanced diet combining exercise and mindful eating, often using mini kabocha squash to create a satisfying meal. Whether steamed or transformed into an eggslut, this sweet, nutty, and tender squash is a delightful way to enjoy a nutritious meal. Let’s get started on this delicious mini kabocha recipe!
Main Ingredients- 1 mini kabocha squash
- 1 egg
For Washing- 1 Tbsp baking soda
- 1 Tbsp vinegar
Toppings- 2 slices cheddar cheese
- A little pink sausage
- 1/2 cup mozzarella cheese
- A pinch of herb salt
- A little parsley flakes
- 1 Tbsp baking soda
- 1 Tbsp vinegar
Toppings- 2 slices cheddar cheese
- A little pink sausage
- 1/2 cup mozzarella cheese
- A pinch of herb salt
- A little parsley flakes
Cooking Instructions
Step 1
Thoroughly Wash the Kabocha Squash: The skin of kabocha squash is packed with nutrients, making it beneficial to eat. It’s crucial to wash it thoroughly. We’ll use baking soda and vinegar for a deep clean, ensuring every part is spotless.
Step 2
Washing Process: Scrub the squash skin and the stem area vigorously with baking soda to clean it well. Then, soak it in water with 1 tablespoon of vinegar for about 10 minutes. After soaking, drain the water and pat the squash dry.
Step 3
Easy Way to Cut Kabocha Squash: Kabocha and other winter squashes can be tough to cut. A handy trick is to place the squash stem-side down and microwave it for 2-3 minutes. This softens it, making it much easier to slice through. Microwaving with the stem down helps it cook evenly, as the stem area is quite dense.
Step 4
Scoop and Prepare Fillings: Now, let’s prepare the kabocha for filling. For this eggslut, I’ve chosen an egg, cheddar cheese, and some leftover pink sausage from the fridge. Feel free to use any ingredients you have on hand!
Step 5
Create the Lid and Remove Seeds: Slice off the top part of the kabocha, around the stem, to create a ‘lid’. After making the initial cut, use a spoon to scoop out the seeds and stringy bits, creating a hollow space for the filling.
Step 6
Add Toppings: Cut the cheddar cheese into small pieces (about quarters) and place them inside the hollowed kabocha. To prevent the egg yolk from exploding in the microwave, gently prick it with a fork or lightly cut it with scissors.
Step 7
More Fillings and Seasoning: Add the finely chopped pink sausage into the kabocha and sprinkle a little herb salt for flavor. You can customize this with other ingredients as well.
Step 8
First Cooking Stage (Microwave): Place the kabocha lid back on and microwave for 2-3 minutes. We’re doing a preliminary microwave cook because an air fryer alone might not cook the egg thoroughly inside. This step ensures the egg cooks properly. To prevent overflow, it’s best to microwave in short 30-second bursts rather than one long session.
Step 9
Second Cooking Stage (Air Fryer): The egg and sausage should be slightly cooked. Now, take it out, generously top with mozzarella cheese, and place it in the air fryer. Cook at 180°C (350°F) for 8 minutes until golden brown and bubbly. This results in a wonderfully delicious eggslut!
Step 10
The Golden Finish: Look at that perfectly golden-brown air-fried kabocha eggslut! It’s visually appealing and looks incredibly tasty. Even while dieting, enjoying delicious kabocha dishes like this makes it much more manageable.
Step 11
Irresistible Combination: The mozzarella cheese is beautifully melted and golden. When sliced into 8 wedges, the tender kabocha, perfectly cooked egg, and rich cheese create a delightful harmony. The aroma filling the kitchen is absolutely wonderful!
Step 12
Cheesy Gooeyness: As you cut into it, the cheese oozes out like a waterfall. The egg yolk, cooked to a perfect medium-rare, adds to the appeal.
Step 13
Ready to Devour: The eggslut is beautifully baked with stretchy, melted cheese. I intended to sprinkle parsley flakes on top, but the delicious smell was so enticing that I couldn’t resist cutting into it right away! Oops!
Step 14
The Ultimate Bite: The combination of sweet, tender kabocha squash, an egg cooked to a delightful medium consistency, savory sausage, and melted cheese is simply divine. Every bite is a moment of pure bliss. Once you try it, you’ll never forget this incredible flavor!
