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Monday, November 2, 2009

Tasty Mondays: Kabocha

This is an extra 'Tasty Thursday' blog on Monday! Yay!

Kabocha. I love it! I've eaten it a ton of times but never gave it a thought to prepare on my own. Kabocha is a Japanese squash closely related to the pumpkin and if you didn't know better, you'd think it was a small pumpkin. Taste/texture wise it is just like pumpkin so can easily be substituted in recipes. These recipes (yup - I'm giving out two recipes today!) are not meals, but rather appetizers or side dishes. Like all the recipes I post, both are easy and use very minimal ingredients.

- 1 kabocha, quartered
- olive oil spray
- salt and pepper
- cinnamon and stevia

1. Being extra careful and using the sharpest knife you have, quarter the kabocha.
2. On two of the quarters (so half of the kabocha) spray with olive oil spray and sprinkle with salt and pepper. On the other half, spray with olive oil.

4. Bake all quarters in a 400 degree oven for 30 - 45 minutes, or until flesh is easily pierced with a fork.
5. After baking, sprinkle cinnamon and stevia on the half of kabocha
that only had the olive oil spray.
6. ENJOY both versions of kabocha with any meal!


Anonymous said...

OH! Yummy. I might have to pick one up - love squashy veggies! I am thinking 400 points for this? 2 new recipes - 200, 1 new ingredient - 100, pics - 50, Nutritional info - 50. You think?

Christine said...

Awesome! Thanks for sharing this. I have squash sitting on my counter waiting for me to peel and cube. I have been procrastinating the peeling and am tempted to just bake like this.

I will have to look for Kabocha now. I wonder if it is sold on the mainland. I lived in Waipahu by the Daiei for about 10 months and I always wish I had delved into the local produce more! I do know how to make manapua though! Lol. :D

MackAttack said...

Ohhhh yummy! I wonder if they sell kabocha around here? Yum!

Boomer said...

I love Kabocha. I have actually made some turkey in a mushroom based soup and baked it in the Kabocha.