stuff a squash.

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.

And then.

I bought myself a kabocha squash.

source

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.

Or.

Really.

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
(serves 2)

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. Preheat oven to 400 degrees.
  2. 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.
  3. Remove from oven and stuff it silly…ENJOY! 😀

QUESTION: What is your favorite squash?

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