Can you believe Summer is almost coming to an end? I swear every time we hit August, I wonder where the time went!
Although I am a summer girl, the plus side about Fall being right around the corner is the abundance of SQUASH popping up everywhere! If you're like me, you may have thought that these hard squashes were just for decoration on your Thanksgiving dinner table, but I promise you will not be disappointed in the flavor that comes from them!
You may be asking, what is Kabocha Squash? Well, I'm here to tell you all about it!
Kabocha squash is a type of Japanese squash that resembles butternut squash in taste & color.
One cup of kabocha squash provides 70 percent of vitamin A and 15 percent of vitamin C you need in a day.
- You will often find kabocha squash in Thai cuisine and in Japanese restaurants.
- One cup of Kabocha Squash yields about 40 calories.
- Despite its lower calorie and carb count, kabocha squash is an excellent source of beta-carotene, which can be converted to vitamin A in the body. Vitamin A is important for healthy white blood cells, for good immunity and for healthy night vision — and a serving of kabocha squash provides 70 percent of the day’s recommended requirements. It also helps to keep skin and hair healthy.
- 1 Kabocha Squash
- Cooking Spray or 1-2 TB Melted Coconut oil (or oil of choice)
- Sea Salt
- Wash the outside of the kabocha squash with water & dry.
- Cut the squash in half & scoop out the large seeds from the inside.
- Chop the kabocha into shape of choice (I like to make medium to large chunks)
- Spray or coat with oil of choice.
- Sprinkle with Sea Salt
- Bake at 375 for about 40 minutes until tender.