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I bought kabocha squash.. It was the biggest pain in the ass to prepare.
 
I peeled it, cubed it, and then baked it.
 
(400 degrees for 50 min.)  
 
I swore to myself that i would never prepare kabocha squash but now I AM IN LOVE!!
 
It has a sweet tender distinctive taste.
 
¾ cup of cooked kabocha squash is only….. 30 calories.. 7g carbs 0g fats 1g protein
 
AMAZING!!
 

Oooh, this looks interesting! ^_^
Does it taste like butternut squash or more ilke a summer or spaghetti squash?
What did you eat it with?

i love me some spaghetti squash, i might have to give this a try. i;m curious to know what you prepared it with too.
and why was it such a pain in the ass to make? was it any more work than any other types of squash?

It was a pain in the ass to prepare because I peeled the skin with a pairing knife… I wanted to cube, bake and brown my squash so it had a roasted potato like consistency
 
The skin is thick/firm and not easy to peel because the squash is rounded.
 
All i did was:
 
Cube the squash (for 15-20 min lol)
Place squash on a baking tray with foil
Spray evoo
Bake for 50 min at 400 degrees
 
I then topped it with Himalayan sea salt, crushed pepper and pumpkin spice!!!! Soooo yummy
 
You can eat it with anything! Veggies, meats, fish poultry, it is so versatile
 
This is a winter squash which is a little sweeter then butternut squash.   Many people do not peel the god dam thing like I did… They slice the squash in quarters, remove the seeds and bake it…

kabocha Pancakes!!
 
Makes 1 serving @ 90 calories, 9 protein, 10 carbs, 1.5 grams of fat (without toppings)
 

 
Ingredients:
 
-80 grams of kabocha  squash
-1/4 cup low-fat cottage cheese
-2 tbsp wheat bran
-1/2 tbsp psyllium husk (optional)
-1-2 tbsp water or milk as needed
-Choice of sweetener (I used a packet of stevia)
 
 
Directions:
 
-Preheat skillet to medium-high heat. Spray with Pam.
 
-Blend all ingredients together, adding water or milk as necessary.
 
-Pour batter onto skillet.
 
-Flip after a few minutes, when bubbles start to form.
 
-Cook an additional 2-3 minutes.
 
foodsofapril.com

Mac & Cheese
 
Ingredients:
 
-spaghetti squash
-1 TBSP butter (I love KerryGold)
-2 TBSP nutritional yeast
-1 TBSP tahini
-1/2 avocado
-salt & pepper to taste
 
 
Directions:
 
-Cut your squash in half and place face up on a foil lined baking sheet.
 
-Bake in a 375° degree oven for 50 minutes.
 
-Remove from oven and allow to cool for a few minutes.
 
-Scrape out the seeds and then scrape the noodle-like flesh away from the skin with a fork and place in a bowl. I usually scrape out the entire squash, and store half in a glass container in the fridge for later.
 
-Chop up your butter and mix in with the hot noodles allowing it to melt.
 
-Toss buttery noodles with nutritional yeast.
Chop up avocado and add to your bowl.
 
heathereatsalmondbutter.com

llulko, this looks amazing…just have one question…where’s the cheese part of it?

Hey!!
 
Good question!
 
Actually the nutritional yeast has a cheesy taste… Mixed with the avocado and tahini you get a creamy rich consistency!!
 
Definitely give this recipe a try..
 

 
wow, interesting about the yeast…a cheesy taste but no calories that come with it—will have to attempt this—thanks for the post!