This is Part X IX of the “31 Days of Healthy Living Series.”
I went to Whole Foods.
I searched through the produce department.
I bypassed the spaghetti squash.
I overlooked the butternut.
I bought myself a kabocha squash.
One cup of kabocha squash, also known as “Japanese Pumpkin”, offers you 70% of your daily vitamin A intake, a good dose of potassium and plenty of fiber (with or without the peel, which is edible and delicious!) It’s very similar in taste to a butternut squash…only sweeter.
And the texture is equally nice, with a dense, firm bite (think sweet potato meets pumpkin!), making it the perfect option for soups and sautes.
You could just stuff it.
Tonight, I pulled some lentil taco filling out of the freezer, rewarmed it, stuffed it right into half of a roasted squash, tossed up a side salad, and called it dinner.
Such a ridiculously convenient dinner to throw together, while I ran around putting the groceries away.
Oh. And it’s vegan. And gluten free. And deeply nutritious.
My new go-to convenience food.
Stuffed Kabocha Squash
You don’t need to stuff this with the lentil taco filling. Try leftover chili with a bit of cheese melted on top. Or yesterday’s stir fry. Or anything really. Have fun it!
- 1.5 cup of lentil taco filling
- 1 kabocha squash, washed, cut in half, seeds removed
- Preheat oven to 400 degrees.
- Place kabocha squash cut side down on baking pan that has been sprayed with cooking spray. Cook for 30 minutes to 1 hour, completely depending on size of squash (mine took 30 minutes, as it was “personal sized.”) Squash is ready when knife slides easily into skin.
- Remove from oven and stuff it silly…ENJOY! 😀
QUESTION: What is your favorite squash?