Stuffed Delicata Squash with Fish Paste

You know how I love cooking with fish paste. My friend Steph gave this great idea for using fish paste to stuff delicata squash! Just mix, stuff, and bake. It's delicious, unexpected, and a wonderful new way of enjoying fish paste ^_^

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Prep Time: 15

Cook Time: 30

Servings: servings

Ingredients

2 whole delicata squash
1 pound fish paste
½ pound ground pork
1 tablespoon soy sauce
1 egg
1 chen pi (dried tangerine peel)
2 stalks green onions finely chopped

Instructions

First, prepare the delicata squash! Preheat the oven to 400F.
Wash the squash. Pat and dry well. Then cut the squash in half lengthwise. Use a spoon to scrape out all the seeds.
Drizzle a little olive oil on both the inside and outside of the squash. Place the squash face down on a baking pan. Bake at 400F for 15 minutes. Remove from the oven and set aside to cool.
While the squash is roasting, we prepare the fish paste mixture!
Place the chen pi (dried tangerine peel) in a small bowl. Cover with hot water. Let sit for 5 minutes until the chen pi is is soft. Drain the water. Mince the chen pi. Set aside.
In a mixing bowl, combine the fish paste, ground pork, soy sauce, egg, green onions, and the minced chen pi. Mix well!
Use a spoon to gently stuff the delicata squash halves with the fish paste mixture. Repeat till you've stuffed all four pieces.
Note: If there's extra filling, use it to make fish paste patties.
Bake the stuffed squash at 400F for 15 minutes. Remove from the oven and serve hot! One squash per person. Great with rice ^_^