Mini Kabocha Squash Cheese Eggslut
Easy Mini Kabocha Squash Cheese Eggslut Recipe Using Microwave & Air Fryer
Create a special dish with mini kabocha squash, which is in season and wonderfully sweet. This ‘Mini Kabocha Squash Cheese Eggslut’ is easily made using a microwave and air fryer, making it a nutritious snack or a perfect brunch option. Enjoy the full charm of mini kabocha squash, which gets even sweeter as it ripens.
Mini Kabocha Squash Cheese Eggslut
- 1 Mini Kabocha Squash
- 1 Egg
- 100g Mozzarella Cheese
- 2g Salt
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, thoroughly wash the mini kabocha squash under running water. It’s best to eat it with the skin on, so using a little baking soda to scrub it clean ensures you can enjoy it with peace of mind. The skin of the kabocha is rich in nutrients, so washing it well and consuming it together is recommended.
Step 2
Place the washed mini kabocha squash in the microwave and cook for about 2 minutes. This will slightly soften the squash, making it much easier to cut.
Step 3
Remove the kabocha from the microwave and cut off the top part like a lid (be careful not to cut too much!). Scoop out the seeds and pulp from the inside with a spoon. Don’t discard the scooped-out squash flesh from the lid; finely chop it to use as an ingredient later.
Step 4
Fill the hollowed-out mini kabocha squash with the finely chopped squash flesh. Carefully crack an egg into the center. To prevent the yolk from breaking and to maintain a nice shape, it’s best to gently poke the yolk a couple of times with a fork. Finally, season with 2g of salt and a pinch of black pepper.
Step 5
Place the mini kabocha squash with the egg back into the microwave and cook for another 2 minutes. This pre-cooking step helps the egg set slightly, ensuring it cooks evenly inside the kabocha when using the air fryer. If you put it directly into the air fryer, the cooking times for the squash and egg might differ, potentially leaving them undercooked.
Step 6
Now, generously top the mini kabocha squash (taken from the microwave) with 100g of mozzarella cheese. Place the cheese-topped kabocha in the air fryer basket and bake at 180°C (350°F) for about 10 minutes. Once the cheese is melted and golden brown, and the squash is tender, your delicious Mini Kabocha Squash Cheese Eggslut is ready! Enjoy it warm.
