Kabocha squash

A delicious new addition to the squash family has recently appeared on the produce shelves.  It is called KABOCHA squash, or Japanese pumpkin.  Its skin is green with lighter stripes and it is usually about 2-3 pounds, or the size of a small pumpkin.  It has a sweet flavor, similar to a sweet potato, but it is perfect for those people who are watching their carbohydrates.   This versatile vegetable can be cut into French fry sized pieces, salted and baked until crispy in a hot oven for about 40 minutes, then served with ketchup. When microwaved about 15 minutes, it becomes soft and easily mashed.  Even without any spicing, it is delicious.  It can be made into soup, or served as a side dish.  A very healthy vegetable, it is rich in beta carotene, iron, vitamin C and potassium.  It has a long shelf life and, once cooked, can last  several days in the refrigerator.


Here is a simple recipes:


Wash the squash.  Pierce the skin and place in microwave for 8 minutes.  Cut in half.  Remove seeds and cut into ½ inch slices.  There is no need to remove the skin. Place on a cookie sheet in a preheated 400 degree oven, spray with olive oil and salt and roast for about 25 minutes.  Turn and continue to brown the other side until crisp. 


If you are a weight watcher, this is a zero point treat!


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