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This is a waste-free, low hassle meal. The greatness of kabocha’s soft and edible skin means there’s little hassle in eating it stuffed. You don’t have to scoop furiously for the last bits of squash stuck to the tough skin. Nope, you can have it all in one convenient edible bowl.

Most the kabocha recipes I’ll be sharing with you start with roasting the squash, either in halves or in slices. Not only does roasting bring out the flavor and soften the skin, but it’s just so helpful. While the squash is roasting, you can prep the other ingredients, or even do something else. That’s multitasking at it’s finest.

For those new to kabocha, be aware that it may be a tad drier than other squash you’ve tried. You didn’t over-roast it, that’s just the nature of the squash. I made a Sriracha yogurt dressing to go with this squash to add some moistness and to tie everything together. If you’re not a big fan of drier foods, consider doubling up on the sauce quantities in the recipe.

If you can find a smaller squash (under about 2.5 pounds) adjust the filling quantities or just keep the reserve filling as another meal. If you’re cooking for a table of one, this would be a great opportunity to buy the halves that are sold in Asian markets. Or, if you’re a leftover fan like me, make both sides and have excellent (and very filling) leftovers.

Want more Kabocha dishes from this series? You can find them here:

Nutrition DL: Kabocha Squash