liquidjill

This is such an easy recipe, I had to post it. I cook one of these about once a week and it feeds me in healthy snack form for days, plus – the seeds are delicious too!

By the way – if you need to find a kabocha squash and you live in New York there are always plenty to be found in Chinatown really cheap. If you can’t get to Chinatown I’ve been really lucky in local organic bodegas here in Brooklyn as long as it’s during the winter months.

Now, on with the recipe!

1 Kabocha Squash
1 Tbsp Olive Oil

Preheat oven to 400 degrees

Slice squash in half with a large knife (be careful!) and scoop out the seeds.

Place the two halves face down in a glass baking dish lightly coated in olive oil

Place in oven for 40 minutes, turn the two pieces face up, bake for 15-20 more minutes – or until slightly golden brown.

I then slice the halves into eighths,

place them in ziplocks and toss them into the fridge. One wedge is a perfect way to sate those crazy hunger pains when I first get in from the gym so I don’t do any mindless snacking while I cook up a healthy dinner. I usually keep a wedge or two at work in case I feel tempted to indulge in whatever goodies the coworkers may bring in.

Enjoy!

P.S – for the seeds I just toast them at 375 for about 12 minutes after rinsing well and seasoning with paprika and a dash of cayenne, they’re so tasty I don’t even need to add salt!