Baked Sweet Kabocha Squash 1

Baked Sweet Kabocha Squash

Serves: 4

Happy Tuesday! I hope you had a great weekend and an even better Monday! I know, many of you have been asking where I have been?! To be honest, I have just not been able to get myself back into the kitchen for fear of too much stress on my glute/back.  My desire for sweets was non-existent like I mentioned last week, but more importantly I have been focused  on the recovery of my glute/lower back. Standing in the kitchen for extended periods of time to bake just hasn’t been in the cards. Any free time I have has been spent sitting and relaxing my legs (or torturing them with foam rolling and lots of stretching!) It has now been exactly 4 weeks since I hurt myself and I am happy to say that I am about 98% healed. I was able to get in a great 18 mile training run this past Saturday, which made me more excited than I can even express! My marathon is less than 2 weeks away and I am feeling confident that I will be able to run it. If for some reason, I feel like I can’t then I know I will at least be able to run the half with full confidence! Either way, I will be on that course! Now that you have a full update ( I know you have been dying for it! haha) it is time for a new and extremely delicious recipe!

I was going to share this recipe later on in the week, but due to the overwhelming request on Instagram yesterday (I posted a pic) I decided to switch a few things around and share it with you today! All my Instagram followers know that I was very excited the other day when I FINALLY found some kabocha squash after not having any for weeks! Since then, my meals have been all things kabocha…..be prepared! 😉 This recipe was made with my gorgeous ‘blend’ Samantha in mind. She is also a die hard kabocha lover and is doing a paleo diet this month! For those of you who aren’t able to find kabocha squash (it can be hard) feel free to substitute butternut, acorn or any other similar squash you prefer! I hope you enjoy this recipe!

Baked Sweet Kabocha Squash 2

Fit Ingredients

  • 1 3/4c (300g) roasted kobacha squash (flesh only)
  • 2 large egg whites
  • 1/4c coconut milk (or milk of choice)
  • 1 1/2 tsp cinnamon
  • 1tbs pure maple syrup

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  • 5×7 in baking dish
  • non stick baking spray

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Directions

1. Pre heat your oven to 425 degrees.

2. Spray your baking dish with non stick spray.

3. In a bowl vigorously mix together your squash, egg whites, milk and cinnamon.

4. Pour the squash mixture into your baking dish.

5. Bake for 15 minutes.

6. After 15 minutes, turn the temperature down to 350 degrees and continue to bake for an additional 25-28 minutes.

7. Serve with pecans, if desired.

Baked Sweet Kabocha Squash 4

To be honest, I don’t know whether to consider this dessert or just a delicious side dish! It can be eaten as breakfast, lunch, dinner, snack or dessert! I ate mine with my lunch, but it would make an amazing dessert too! It’s like a crustless pumpkin pie! The sweetness of the squash, hint of cinnamon and maple flavor brought me straight back to Thanksgiving! And who doesn’t LOVE Thanksgiving!?? 🙂

Baked Sweet Kabocha Squash 3

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Nutrition(per 1 out of 4 pieces):

Calories: 59.3, Protein: 2.6g*, Carbs: 12.8g, Fat: 0.3g (0g Saturated Fat), Sodium: 29mg, Fiber: 1g (Net Carbs: 11.8g)

*Feel free to add in 1 scoop of protein powder (egg white protein for paleo) if you’d like to increase this number. Increase your milk to 1/2c if adding the protein.

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29 Comments
  • Rachel
    Sounds interesting. I only have butternut squash and I only know how to bake it...not sure how to roast it to be honest (I pput the squash in the microwave for a bit so that I can cut it because I can't manage to cut it otherwise...then i put it face down in pan for about 40-45 mins in the oven with some water...it comes out soft and kind of just mashed...not sure how to roast it...would a mashed version work? And would butternut work as well as kabocha? And finally (sorry for 121 questions) but can the two egg whites equate to egg beaters some how? (maybe 1/4 cup or 6 tbsps or something?). I'm not good at separating yolks from whites..so I always use whole eggs and if egg whites needed I use the beaters...but not sure of the exchange value in recipes.
    January 8, 2013
      • rachel
        Thanks..I'm kinda wondering if it would work with canned pumpkin (pumpkin puree). I'll also have to use honey cause I'm out of syrup. I'll give it a whirl soon :)
        January 8, 2013
  • Rachel
    Oh and you're right...this is definitely a side dish (not even dessert...yet so tasty i'm sure) because it's kinda the same as having some squash as a side drizzled with some honey or maple syrup, etc...all normal. Neat recipe!
    January 8, 2013
  • Kimberly Woolery
    I would totally just eat this whole dish and top it with some protein fluff or frosting!! YUM!! (making it today)
    January 8, 2013
  • Hoping all goes well with recovery!! Don't go backward tough! Be careful if you are not healed! :) Great recipe! Looks delish!!!!!!
    January 8, 2013
  • I love the simplicity of this recipe. I actually saw some of these at Stop & Shop yesterday. Next time I hit up the store I am going to pick one up. Glad you are feeling almost better! My sweet tooth is slowly coming back. It took a while this year! ;)
    January 8, 2013
  • You my blend are absolutely awesome! I'm so glad your recovery is going well... 18 miles? BEAST :P This recipe looks divine and love squash sweetened with maple syrup, so good! Although I haven’t tried kabocha squash yet… For Thanksgiving every year my momma makes a sweet potato + apple casserole that she sweetens with maple syrup!
    January 8, 2013
  • This recipe seems like it would be so perfect since I've never actually worked with Kabocha Squash before.
    January 8, 2013
  • Tracy
    This looks awesome!!! Do you think it would work with butternut squash too..I know someone else posted a question....it's all I have right now and could totally go for this for breakfast today
    January 9, 2013
  • This is right up my alley! Simple, squashy, and with protein! Kabocha squash is amazing--Do you have nearby Asian groceries? I can rarely find it at regular ones, but it's always at my local international market--and for way cheaper than regular stores. So glad you're almost back to peak health--you can totally do a marathon! 18 miles, woah, I can't even fathom that, much less a full marathon. You rock!
    January 9, 2013
      • Haha, exactly! I totally wanted to make "shop at the Asian grocery stores" a tip, but I realize not everyone has those available. Best produce prices ever!
        January 9, 2013
  • Natalie
    YUM! Thanks for giving us another option on the kobacha because I can't find it anywhere. I see that you said we could use pumpkin. Would you still use the 300 grams of CANNED pumpkin or would the weight be different due to texture? I need your expertise.....can't wait to try it along with protein fluff like on of your followers mentioned above!!
    January 9, 2013
      • Natalie
        I'm making it tomorrow!! So excited!!
        January 9, 2013
  • Can't wait to try this- YUM
    January 20, 2013
  • Maryjo
    I can't wait to try this! Where does the maple syrup go? I see it at the bottom of the ingredient list, but don't see it anywhere in the list of instructions. Does it get mixed in with the squash, egg whites, milk and cinnamon? Or does it go on top after? Thanks!!
    January 28, 2013
  • Maryjo
    I was wondering where the maple syrup goes. I see it in the ingredient list, but not in the instructions. Your help would be great!! I can't wait to try this since I just bought one of these squashes and didn't know what to do with it.
    January 28, 2013

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