Kazoo? Kabuki? KABOCHA!

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Is this post about fun words - absolutely but it is also that time of the week where my family tried our new produce for the week.  Drumroll.....Kabocha squash.  Now those who read this blog know I am a huge fan of winter squashes and love when we try a new type.  The Kabocha squash did not disappoint.  I have read in a couple of articles that winter squashes have several redeeming qualities for diabetics.  (Usually lower in calories, high in fiber, and certain compounds that help regulate blood sugar levels).  What a produce that I enjoy the taste and is good for me - YAY!  Also another quality I love about winter squash is that you can pick it up when shopping and not cook it right away.  Most varieties store really well for quite a while.  But if the product is not in the best shape to begin with you will see squishy spots and mold.  (Been there, done that!) 

So the Kabocha squash looks a lot like a butter cup squash.  Think mini green pumpkin.  Which is a common reference for the Kabocha squash is Japanese pumpkin.  When you cut into the squash which is fairly easy with a good chef's knife (but all squash is easy to cut into compared to my arch nemesis the turban squash!)  The inside was a gold/orange color - almost greasy to the touch or more appetizing description a dry wet sensation.  Like it was moist but has begun to dry. It is a sweet squash and according to several websites sweeter than butternut squash.  Which means unless you have an overt sweet tooth you will want to balance the sweetness with another taste - spicy or sour. 

Well we chose to roast our squash.  Which if you are looking for an easy way to add/cook more producefor your household.  Turn the oven to 400, add a couple of spices, throw produce on cookie sheet or roasting pan, and check every 10 - 20 minutes.  You will have no excuse why you are not eating a wider variety of vegetables.  (We enjoy brussel sprouts and this approach is the best way to prepare them. Cut them in half (this helps crisp the outside but an almost puree quality inside).Throw them in the oven with some olive oil, salt, and pepper.   Magnificent.  Great replacement for french fries.  So easy too!)  So back to the squash.  That's right we roasted.  And the Kabocha squash is on the smaller side usually with a thin and edible peel (when roasted).  So my hubby just cut the squash in half, removed the seeds, and then cut the squash into wedges/slices leaving the peel on.  This takes maybe five minutes.  We chose to go the spicy route and used the following recipe: http://www.justhungry.com/sweet-and-spicy-roasted-kabocha-squash .  The oil is truly a drizzle and the spice mixture we used for two small squash (so that we can have yummy leftovers) was more than plenty and you can use less than the 3 tbsps of sugar recommended.  

This recipe with the spice really brought out the sweet tones of the squash and that little bit of kick keeps the squash from being too dessert - like.  But plenty sweet to satisfy those cravings.  I enjoyed eating a couple piece like artichoke leaves where you take the slice and hold the peel while scraping the flesh with your teeth.  (My hubby cut small wedges - if you only cut the squash into six or eight pieces you probably won't want to try this technique). Also ate a slice with the peel as it is edible and packed with fiber. 

Don't be afraid to play with your food.  We all need to eat for fuel.  But it helps when the food tastes good, is fun to prepare,  and good for our bodies.  So be adventurous, learn your quirks.  Some of us have texture issues, some of us like to challenge our visual cues and eat the rainbow, some of us favor spicy foods.  Learn your wants by experimenting and testing your boundaries.

May your HealthFULL Journey be a mirror to yourself and the world about who you are and who you want to be - may they meet soon. 'Til we meet again. . .