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Kabocha Squash Stir-Fry

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Kabocha Squash Stir-Fry

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Kabocha Squash Stir-Fry

Yields 2 MetPro Servings

MetPro Serving Breakdown:

Protein = 2 (Basic: 30g protein)
Meal carbs = 1 (Basic: 15g carbs)
Fat = .5 (Basic: 7.5g fat)


  • 2 cups 1-inch pieces peeled kabocha squash
  • 1 Tbsp vegetable oil, divided
  • 8 oz extra lean ground meat of choice (or substitute egg whites, tofu, or tempeh)
  • 2 scallions, chopped
  • 2 garlic cloves, chopped
  • 1 serrano chile, sliced
  • 2 Tsp grated peeled ginger
  • 2 Tbsp fresh lime juice
  • 0.5 oz Crushed salted, roasted peanuts and chopped cilantro (for serving)


1.) Steam squash in a steamer basket set in a pot of simmering water until tender, 6–8 minutes. Let cool slightly. Heat 1/2 Tbsp. oil in a large skillet and cook squash, turning occasionally, until browned, about 5 minutes. Transfer to a plate.
2.) Heat remaining 1/2 Tbsp. oil in the same skillet, add extra lean ground meat, and cook, breaking into large pieces and stirring occasionally until browned and cooked through, about 5 minutes. Add scallions, garlic, chile, and ginger and cook, stirring often, just until softened, about 2 minutes. Add squash, lime juice, fish sauce; toss to combine.
3.) Serve stir-fry topped with peanuts and cilantro.

Original recipe found at BonAppetit.com with modifications made to be MetPro friendly

Category: Recipes

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