{"id":46684,"date":"2018-03-02T16:10:43","date_gmt":"2018-03-02T21:10:43","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=46684"},"modified":"2018-03-02T16:23:39","modified_gmt":"2018-03-02T21:23:39","slug":"kabocha-manicotti-picante%e5%8d%97%e7%93%9c%e3%83%9e%e3%83%8b%e3%82%b3%e3%83%83%e3%83%86%e3%82%a3","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=46684&lang=en","title":{"rendered":"Kabocha Stuffed Shells, Picante!<br>\u5357\u74dc\u8a70\u3081\u30d1\u30b9\u30bf"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46685 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/03\/12.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/03\/12.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/03\/12-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>This is a really fun dish.<\/p>\n<p>It&#8217;s creamy, crunchy, spicy, and fresh at the same time.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46686 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/03\/08.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/03\/08.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/03\/08-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>The creamy filling was made with Kabocha squash mixed with cashews.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46694 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/03\/11.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/03\/11.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/03\/11-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Then I topped them off with panko bread crumbs and cooked them until they got crunchy.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46688 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/03\/19.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>When it&#8217;s pasta, you automatically think &#8220;Italian&#8221;, but I decided to play a bit with Mexican flavors for this dish.<\/p>\n<p>So the tomato sauce was spiced up with chipotole.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46689 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/03\/17.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46690 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/03\/18.jpg\" alt=\"\" width=\"547\" height=\"768\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/03\/18.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/03\/18-321x450.jpg 321w\" sizes=\"auto, (max-width: 547px) 100vw, 547px\" \/><\/p>\n<p>Finally, they were served with cilantro and scallion.<\/p>\n<p>The green color was perfect to brighten up the dish.<\/p>\n<p>I almost believe that the colors of each country&#8217;s flag represent their food colors!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46691 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/03\/21.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/03\/21.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/03\/21-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a really fun dish. It&#8217;s creamy, crunchy, spicy, and fresh at the same time. The creamy filling was made with Kabocha squash mixed with cashews. Then I topped them off with panko bread crumbs and cooked them until they got crunchy. When it&#8217;s pasta, you automatically think &#8220;Italian&#8221;, but I decided to play [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,22,28,29],"tags":[],"class_list":["post-46684","post","type-post","status-publish","format-standard","hentry","category-starches","category-potatosquash","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46684","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=46684"}],"version-history":[{"count":4,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46684\/revisions"}],"predecessor-version":[{"id":46699,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46684\/revisions\/46699"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=46684"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=46684"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=46684"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}