Kabocha Squash Bake:
I love walking into the grocery store and seeing all of the pumpkins and winter squash on display. I decided to buy a bunch of different squash and create some fun, yummy recipes. While I was there I picked up a carton of this organic, yummy soup. It got my taste buds going to town! If you do not have a local whole foods or health store, I would order this on Amazon. Not only is it a yummy, healthy soup, but it is AMAZING to cook with.
Here a few reasons why I am super excited about this squash. First, Kabocha Squash tastes like butternut squash, but one cup of kabocha has forty calories compared to butternut squash’s 60; and it has less than half of the carbs of butternut squash (7 grams vs. 16 grams). I also this it tastes better. It contains tons of vitamins, minerals, fiber, and beta carotene. What’s cool is that you can also eat the skin. For this recipe, I peel the skin off.
Here is what you’ll need:
1 Kabocha Squash
2 cups of Pacific Cashew Carrot Ginger Soup
2 organic chicken breasts
2 cups of organic brown rice
2 cups of chopped spinach
1/2 tsp cayenne pepper
1. Cut the squash in half, remove seeds, and bake face down at 400 degrees for 25-30 minutes.
2. In a separate pan, cook the chicken breasts with a dash of salt and pepper.
3. When the squash is finished, peel the skin off with a sharp knife. Cut the squash into cubes and cover the pan.
4. Next, pour 1 cup of the soup over top of the squash and place back in the oven for 5 minutes. Reduce heat to 350 degrees.
5. When the chicken is finished, cut into small chunks, add the two cups of cooked brown rice to the pan. Add the other 1 cup of the carrot ginger soup to the chicken and rice mixture. Add the tsp of cayenne pepper.
6. Add the chopped spinach to the chicken and rice mixture. Mix all the ingredients together in the pan.
7. Spread the chicken and rice mixture over top of the squash. Mix all the ingredients together in the pan, and bake for 5 minutes at 350.
This is such a yummy dish, and I promise it’s easy!! 🙂 It is such an amazing fall dish. It tastes like FALL ON A PLATE!!!! 🙂