Vegetarian Stuffed Kabocha Squash Recipe {Vegan Option} (2024)

FAQs

Why is my roasted kabocha squash dry? ›

Don't skimp on the oil.

To prevent these squash from becoming too dry in the oven, make sure to coat them generously with oil. I use about 2 tablespoons for one medium kabocha squash.

Kabocha has an exceptionally sweet flavor, even sweeter than butternut squash. It is similar in texture and flavor to a pumpkin and sweet potato combined. Some kabocha can taste like Russet potatoes or chestnuts.

Kabocha squash (Cucurbita maxima) is a type of winter squash. It is a fruit that grows in bushes but is eaten as a vegetable. It can be round or oblate and weighs from 1.5 to 5.3 pounds. It has a hard, dark green, gray, or reddish-orange rind and yellow-to-orange flesh.

Its rich texture and flavor are akin to a sweet potato and a pumpkin combined. The green outer skin may look deceptively hard, but it is edible. Kabocha is used in many Japanese recipes in which it is stewed, deep-fried into tempura, or even used in desserts.

Supports Weight Loss

Many people use kabocha squash for weight loss, and for good reason. With less than 40 calories and 1.7 grams of fiber per cup, adding kabocha squash to your diet can be a great way to support feelings of satiety and boost weight loss.

Slice and salt zucchini in advance of cooking to draw out some of the vegetable's excess moisture (while also seasoning it more thoroughly). To do this, cut up a pound of zucchini and toss it with ½ teaspoon of table salt. Let it drain in a colander for about 30 minutes before patting it dry and cooking it.

There are approximately 30 calories in one cup of kabocha squash and about 8 grams of carbohydrate. There are 1.2 grams of fiber in kabocha and about 3.5 grams of naturally occurring sugar.

Anti-inflammatory properties: Kabocha squash contains antioxidants and anti-inflammatory compounds that can help reduce inflammation in the body, which may help reduce the risk of chronic diseases such as arthritis, heart disease, and cancer.

BochaSweet™ sugar replacement is a proprietary extract derived from Japanese pumpkin also known as kabocha. This sugar replacement is a 5-carbon sugar molecular structure, classified as a pentose (xylitol).

Color - the outer skin of the squash is a quick way to check for any sign of spoilage. Squash that has gone bad will have rotten spots that can be characterized as any brown spots or black spots on parts of the squash or the entire squash itself. If you see any cuts or blemishes and dark spots, the squash is spoiled.

Is kabocha squash good for kidneys? ›

With concern for potassium levels, consider having squash in small amounts. Squash can be a good choice for many peritoneal and home hemodialysis patients when you may need to eat more potassium rich foods. Eating squash will not have an effect on forming kidney stones.

To freeze, start by rinsing it, cutting it in half, and removing the seeds. From here, you can either cut it into slices or cubes. Place slices or cubes on a baking tray and freeze for 1 hour. Transfer cut squash to an airtight container or freezer bag and store for up to 6 months in the freezer.

Most squashes are at their "driest" immediately after harvest... not in terms of their moisture content, but in their cooked consistency. At this point (provided the squash was fully ripe) the starch content is very high, and the cooked texture will resemble mashed potatoes.

Putting it cut-side down creates a sort-of steam chamber for the flesh, helping it cook faster and retain moisture (no dried out squash here!). If you've added oil to the flesh before cooking, it will brown nicely where it's in contact with the sheet pan.

For squash fruit to develop fully, bees and other pollinators must transport pollen from the male flowers to the female flowers. If the female flowers aren't pollinated properly, the fruit will begin to grow and then suddenly shrivel up and die.

Store fresh squash in the refrigerator crisper in plastic storage bags or rigid containers to retain moisture. Stored in this manner, squash will maintain quality for 5-7 days. Avoid storing fresh squash in areas that might freeze.