Wednesday, May 25, 2011

Sweet and Salty kabocha

Kabocha. I love it! I've eaten it a ton of times but never gave it a thought to prepare on my own. Kabocha is a Japanese squash closely related to the pumpkin and if you didn't know better, you'd think it was a small pumpkin. Taste/texture wise it is just like pumpkin so can easily be substituted in recipes. These recipes (yup - I'm giving out two recipes today!) are not meals, but rather appetizers or side dishes. Both are easy and use very minimal ingredients.

- 1 kabocha, quartered
- olive oil spray
- salt and pepper
- cinnamon and stevia

1. Being extra careful and using the sharpest knife you have, quarter the kabocha.
2. On two of the quarters (so half of the kabocha) spray with olive oil spray and sprinkle with salt and pepper. On the other half, spray with olive oil.
4. Bake all quarters in a 400 degree oven for 30 - 45 minutes, or until flesh is easily pierced with a fork.
5. After baking, sprinkle cinnamon and stevia on the half of kabocha
that only had the olive oil spray.
6. ENJOY both versions of kabocha with any meal!

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