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Nutrition Facts
Serving Size 1 (347g) Recipe makes 4 servings The following items or measurements are not included below: sugar-free syrup
Calories 166
Calories from Fat 55		(33%)
Amount Per Serving		%DV
	Total Fat 6.1g	9%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 80mg		3%
Potassium 1194mg		34%
Total Carbohydrate 29.3g		9%
	Dietary Fiber 5.1g	20%
	Sugars 7.5g
Protein 3.3g		6%
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Steamed Kabocha for Low-Sugar Diets

Recipe #388946 | 1¼ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Cooking_on_Guam
Sep 6, 2009

Guam's selection of locally-grown vegetables is limited and many of them are unfamiliar to stateside Americans. One example is the kabocha, also known as Japanese pumpkin or kabocha squash. The Filipinos use it in stews and the Japanese use it in tempura but I experimented to make it a healthy side dish (kabocha is full of beta carotene and also has iron and potassium...good stuff).

SERVES 4 -8 (change servings and units)

Ingredients

3-5 lbs kabocha squash
2 tablespoons margarine
3 tablespoons cary's sugar-free syrup

Directions

1
The kabocha is a round squash with a hard, inedible green rind and deep grooves that divide the squash into lobes. Slice the kabocha in half and then cut through the grooves, dividing each half into its separate lobes.
2
Using a carrot peeler or similar tool, peel away the rind, exposing the orange flesh of the squash. Throw away the seeds and the rind.
3
Cut the orange flesh of the squash into rough 1-1/2 inch chunks and place in the basket of a steamer (or the steaming basket of a wok).
4
Steam for approximately 45 minutes.
5
Mash the still warm steamed squash into a coarse consistency, mix with the syrop and margarine, and blend. The result will be less smooth than frozen squash, but sweeter and with a taste similar to chestnuts.
6
Serve warm as a side dish with either spicy vegetarian foods, grilled or steamed fish, or grilled meats.