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I saw this one on the today show and it
looked great. After trying there are a few modifications that I will
add the next time and I have put into the recipe below. My
modifications are in italics |
| Quantity |
Ingredients |
Preparation Notes |
| 1 Med |
Kabocha Squash
- about 2 lbs* |
- Preheat oven to 350 degrees
- Place whole squash (uncut) in microwave and heat
on high for five minutes. This will make it easy to work with
- Cut off the top like you would a pumpkin for
Halloween.
- Scoop out seeds from inside and discard
- Scrape squash meat from the lid of the squash so
that you have about 1 - 1.5 cups, scrape more from inside if needed.
Discard squash top or reserve for garnish.
- In a bowl, mix all ingredients and squash meat.
- Mix well and spoon into squash, packing lightly
until the squash is completely filled.
- Place on a cookie sheet and bake about 50 minutes
until filling is golden brown and set.
- If preferred you can substitute a pumpkin,
butternut or any other sweet squash that can be filled.
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| 4 |
egg whites |
| 1/4 Cup |
milk - low fat
is fine |
| 2 cloves |
Garlic minced
(3 suggested) |
| 1 tsp |
Dried thyme or
1 tablespoon fresh |
| 2 Cups |
Whole wheat
bread cut into small squares and dried or toasted (about 3 slices) - may
also use commercial stuffing |
| 1 Cup |
loosely packed
grated parmesan cheese |
| 1 Cup |
Broccoli (bite
sized florets) (add another 1/2 cup+) |
| 1 teas |
coarse salt |
| 1/2 teas |
cracked pepper |
| 1/2 teas |
ground nutmeg |
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