Hello! Happy Saturday! We are laying low this weekend, since Kev is recovering from a cold. It’s nice to just relax and not have plans.
I’ve decided to take the AFAA test so I can become certified to teach fitness classes, which is fun and exciting. This low key weekend is allowing me lots of time to study. I’m a student again and I love it!
Another activity I like to partake in on relaxing weekends (and any weekend for that matter) is cooking. Duh!
So, again, I have a squash recipe for you. I really love squash. I love that it’s sweet, filling, low in calories and full of nutrients. You just can’t beat it.
If you haven’t tried kabocha squash yet (it looks intimidating), you should seriously pick one up next time you’re at the grocery store. It’s super affordable, and really easy to work with. Okay not really easy (it requires some muscles to cut the thing open), but easy enough.
Kabocha Squash is:
- Kind of like a pumpkin and butternut combo
- Only 40 calories per cup (plus a few extra from roasting in coconut oil)
- FULL of beta carotene- an antioxidant powerhouse that’s full of vitamins
I literally eat this stuff straight up roasted. Like chips. Sometimes I dip the little slices in almond butter. Sometimes in my favorite tahini sauce. But most of the time just plain. You can roast them in cute little moon shaped slices or bite size pieces- just keep an eye on the roasting time so they don’t burn.
I’ve also seen it added to soups, like in this recipe. I definitely want to try it in soup at some point, but right now I’m happily munching on them plain.
This is what you need to do. Heat your oven to 400. Wash the squash and dry it. Then, get a knife (a very sharp and sturdy one). Cut off the stem now or later- whatever floats your boat. Just get it out of there.
Cut the squash in half and use a spoon to scrape out the seeds and stringy stuff. Then, slice the halves into moon shapes. This doesn’t need to be done perfectly, but you want the slices (or pieces) to be as uniform-ish as possible so they cook evenly.
Place on a baking sheet lined with parchment paper. Melt 2 tablespoons of coconut oil and brush each piece lightly. Flip the squash. Brush this side lightly. Sprinkle with salt and cinnamon. Or omit the cinnamon and use garlic powder. I prefer it with cinnamon, though. It compliments the natural sweetness of the squash and it’s kine of like a treat.
Roast for 15 minutes. Flip, and then roast another 15 minutes.