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!
1 Kabocha Squash
1 Tbsp Olive Oil
Preheat oven to 400 degrees
Slice squash in half with a large knife (be careful!)
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!
I’m going to have to try this recipe. I love squash… but I’ve only just begun making things myself at home other than chicken on a pita.
Hi Shane,
The 2 great things about Kabocha – it’s easy to make and super low in calories.
A whole cup of is only 30 calories and that’s 2 whole wedges! Plus it’s loaded with nutrients like beta carotene, iron, vitamin C and potassium. All good things to keep in a cold season diet!
Give it a shot and tell me what you think.
Jill