Kabocha Squash aka Japanese Pumpkin

What is Kabocha Squash aka Japanese Pumpkin?  It's a squash that tastes nuttier than a sweet potato and sweeter than a butternut squash.

Why did I buy it at $.98/lb ? Typically they weigh about 2-3 lbs so it can cost you about $3 for a whole pumpkin which is more of the expensive side but it's so worth it!!!!!!

- ONE cup is about 40 calories!

- One cup is about 7g's of Carb's which is less than half of what a butternut squash offers for the same amount of squash.

So .. on top of being super low calorie, a lower carb squash alternative its packed with beta carotenes, vitamins and fiber!!!

And best part its so easy to cook.

You cut the Kaboocha in half and scoop out the seeds.

Then continue to slice how you like...

And then you steam it for about 20 minutes.  When its done its so soft and still has retained moistness.  You can easy just eat with the skin.  Or cut off skin. 

After I steamed ..I easily ate it all... No sugar needed, it actually tastes good as is.  

***The second half I wanted to try baking in the oven.

It came out super dry and not even soft.  I think I was  suppose to wrap it all in Foil like you do with Sweet Potato's but I got lazy.  So to rescue this I re-steamed and mashed with spoon and mixed it with a Brown Rice Porridge and a teaspoon of brown sugar.  And I mixed it together to get Kabocha Brown Rice Porridge.  

The result was a super light, low calorie, high fiber comfort food.  Asian people in particular love eating porridge for breakfast and when their sick because its really easy to digest.

**NOTE --- This would be a great emergency, meal to have in the freezer in case you get sick or feel like something warm and healthy.  Porridge is suppose to be mushy so reheating after freezing in Microwave would be super easy!!! Or could tosh it in stove top with some additional water and recook. And its great to make for a friend coming out of surgery... I heard that Korean Newbie mom's eat a bunch of Kabocha after giving birth to reduce their swelling.