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!

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

**************************************************************

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

*************************************************************

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.

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!?? :)

***************************************************************************************************

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.

***************************************************************************************************

Leave a Reply

Your email address will not be published. Required fields are marked *