Kabocha Shakshuka – Delish Pumpkin Recipe To Try This Fall

Kabocha Shakshuka is a delicious healthy pumpkin recipe to make all fall long! This flavorful recipe is the perfect way to use both fresh pumpkin, eggs, and mushrooms to make incredible dish.

Kabocha Shakshuka - Delish Pumpkin Recipe To Try This Fall


  • 1 small kabocha pumpkin
  • 2 tbs sour cream
  • 1 green opinion
  • A little parsley
  • 6 mushrooms chopped
  • 3 tbs Parmesan cheese
  • Chili powder to taste
  • Salt and pepper to taste
  • 2 eggs


  • Soften the pumpkin in the microwave. I put in on a 5 minute cycle 2 times.
  • Cool down and scoop out the inside. You can keep the seeds and roast later-if you want
  • Set the kabocha shell aside
  • Mix the sour cream and the spices into the scooped out kabocha
  • Start layering the pumpkin mixture on the bottom of the shell
  • Add some Parmesan, green onions and parsley
  • Layer in the mushrooms
  • Leave a well in the center as you layer the ingredients
  • Crack two eggs in the middle of the well, season with salt and pepper
  • Bake at 350 for 25 minutes or until egg white is set 😋😋😋

Add Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.