Baked Kabocha

Baked Kabocha is a delicious Japanese dish that highlights the sweet, nutty flavor of kabocha squash, enhanced with high-protein toppings. This dish is perfect for a cozy dinner, providing a warm and satisfying experience packed with nutrients.

Ingredients

• Kabocha squash - 500 grams
• Edamame (shelled) - 100 grams
• Quinoa (dry) - 50 grams
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic (minced) - 2 cloves
• Ginger (grated) - 1 teaspoon
• Green onions (sliced) - 2 tablespoons
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the kabocha squash in half, scoop out the seeds, and slice it into wedges.
3. Place the kabocha wedges on a baking sheet lined with parchment paper, drizzle with sesame oil, and season with salt and black pepper.
4. Bake in the preheated oven for 25-30 minutes or until the squash is tender and lightly caramelized.
5. While the kabocha is baking, rinse the quinoa under cold water and cook it according to package instructions (typically in 1 cup of water for 15 minutes).
6. In a small pan, heat a bit of oil and sauté the minced garlic and grated ginger until fragrant, then add the shelled edamame and soy sauce, cooking until heated through.
7. Once the quinoa is cooked, fluff it with a fork and mix in the edamame mixture.
8. Serve the baked kabocha topped with the quinoa and edamame mixture, garnished with sliced green onions and sesame seeds.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 50 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C, promoting healthy skin and immune function.
• High in fiber, aiding digestion and promoting a feeling of fullness.

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