Ingredients

• 1 kabocha pumpkin (Korean sweet pumpkin)

• 200g assorted seafood mix (shrimp, squid, mussels, etc.)

• 1 red bell pepper

• 1/2 onion

• 50g broccoli

• 2 green onions

• 1/2 cup mozzarella cheese

Sauce & Seasoning

• 3 tbsp TK Spicy Sauce

• 1/2 tbsp cooking wine

• A pinch of black pepper

• Cooking oil

• Potato starch + water (for thickening)

Instructions

1. Prepare the pumpkin. Wash the kabocha pumpkin thoroughly and microwave it for about 6 minutes.

2. Chop the veggies. Dice the red bell pepper and onion. Cut the broccoli into small pieces and the green onions into 2cm lengths.

3. Cook the pumpkin fully. Slice off the top, scoop out the seeds, and microwave again for about 6–7 more minutes (depending on size) until soft all the way through.

4. Stir-fry the aromatics. Heat some oil in a pan, add the green onions, and sauté until fragrant.

5. Add the veggies. Add onion, broccoli, and bell pepper in order, stir-frying briefly.

6. Add seafood & sauce. Add the seafood and cooking wine, stir-fry, then season with black pepper and TK Spicy Sauce.

7. Thicken the sauce. Pour in a little starch water and stir until the sauce becomes slightly thick.

8. Assemble the dish. Spoon the seafood mixture into the cooked pumpkin and top generously with mozzarella cheese.

9. Bake to finish. Bake in a preheated oven at 400°F (200°C) for about 10 minutes until the cheese melts and turns golden.

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   Tip: Serve it hot straight from the pumpkin — the creamy cheese and spicy seafood with the sweet pumpkin make the perfect combo!