Kabocha Squash Bake

Kabocha Squash Bake is a comforting and savory low-carb Japanese dish that highlights the natural sweetness of kabocha squash combined with a creamy, cheesy filling. It's a delicious way to enjoy the flavors of Japan while keeping your meal light and healthy.

Ingredients

• Kabocha squash - 400 grams
• Cream cheese - 100 grams
• Shredded mozzarella cheese - 50 grams
• Grated Parmesan cheese - 30 grams
• Egg - 1 large
• Garlic powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Chopped green onions - 2 tablespoons

Steps

1. Preheat the oven to 180°C (350°F).
2. Cut the kabocha squash in half, remove the seeds, and place it cut-side down in a microwave-safe dish with a little water. Microwave for about 10-12 minutes or until tender.
3. Once the squash is cool enough to handle, scoop out the flesh and place it in a mixing bowl.
4. Add cream cheese, shredded mozzarella, grated Parmesan, egg, garlic powder, salt, black pepper, and chopped green onions to the bowl with the squash. Mix until well combined.
5. Transfer the mixture into a greased baking dish and spread it evenly.
6. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
7. Let it cool for a few minutes before serving.

Nutrition

• Calories: 290
• Protein: 10 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 100 mg
• Total Fat: 22 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C, supporting immune function and skin health.
• High in fiber which aids in digestion and promotes a feeling of fullness.

Tags