Kabocha Gratin

Kabocha Gratin is a hearty and creamy Japanese baked dish that highlights the sweet and nutty flavor of kabocha squash. Topped with a golden crust of cheese and breadcrumbs, this dish is not only delicious but also packed with protein.

Ingredients

• Kabocha squash - 400 grams
• Chicken breast, cooked and shredded - 150 grams
• Greek yogurt - 100 grams
• Shredded cheese (e.g., mozzarella or cheddar) - 50 grams
• Breadcrumbs - 30 grams
• Butter - 10 grams
• Garlic, minced - 1 clove
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Nutmeg - a pinch

Steps

1. Preheat your oven to 180°C (350°F).
2. Cut the kabocha squash in half, remove the seeds, and steam or boil until tender (about 15-20 minutes).
3. Once the squash is cooked, scoop out the flesh and place it in a mixing bowl.
4. Add the cooked shredded chicken, Greek yogurt, minced garlic, salt, black pepper, and nutmeg to the kabocha and mix well until combined.
5. Transfer the mixture to a greased baking dish, smoothing it out evenly.
6. In a small bowl, mix the breadcrumbs with the melted butter and half of the shredded cheese.
7. Sprinkle the breadcrumb mixture over the kabocha filling and top with the remaining shredded cheese.
8. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
9. Remove from the oven, let it cool for a few minutes, and serve warm.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 40 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C from kabocha squash, supporting immune health.
• High in protein from chicken and Greek yogurt, promoting muscle repair and growth.

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