Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

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Posts Tagged ‘roasted squash’

Kabocha Squash Nutrition Info

Posted by terrepruitt on December 3, 2018

Perhaps you saw my post where I wanted to make pumpkin soup, but I didn’t see any pumpkins in the store except for Japanese Pumpkins or Kabocha Squash. Well, I had never heard of them so I wanted to see what they had to offer, nutritionally. Here is what I found:

Kabocha Squash

Nutrition Facts per 2018 Nutritionix, I couldn’t find it on the USDA website.

Serving Size: 1 cup (245g grams)

Calories 49Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes

Total Fat 0.2g grams

Saturated Fat 0.1g grams

Calories from Fat 1.5

Cholesterol 0mg milligrams

Sodium 2.5mg milligrams

Potassium 564mg milligrams

Total Carbohydrates 12g grams

Dietary Fiber 2.7g grams
Sugars 5.1g grams
Protein 1.8g grams

Vitamin A 19%*
Vitamin C 4%*

* Percent Daily Values are based on a 2000 calorie diet.

I think it is good and can be used in the place of a sugar pie pumpkin when making soup or just roasting it to eat. I think it would make a good replacement for a pie because people say it is sweeter than a pumpkin, but I don’t know because I do not make/bake pumpkin pies nor do I eat them so I don’t know if it would be a good substitute.

I just had a butternut squash tonight and I don’t know that I would agree with the information I am seeing on the internet about kabocha squash being sweeter. I would have to taste them both side by side to decide. If you were to ask me right now I would say the butternut squash is sweeter. But I did not eat a lot of Japanese pumpkin when I had it. I just barely took a taste because I wanted to see if it would work in the soup. I didn’t cook it exactly like I do/did butternut squash. But still it was not that different. I would say I do not agree with the internet information. It could be the skin. Perhaps the skin on the kabocha squash makes it less sweet. I don’t know, but butternut squash is so sweet.

Do you like butternut squash? Do you thing you might try a Japanese Squash?

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Kabocha Squash

Posted by terrepruitt on November 26, 2018

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise ClassesLast week I decided to make pumpkin soup for Thanksgiving. Ever since our dads died we don’t really do Thanksgiving. My husband’s siblings are off with their kids and I don’t have any siblings. So we do our breakfast in Capitola – although we might have to actually eat breakfast somewhere else before going to Capitola as this year nothing was really open for full breakfast – and then we just eat whatever for dinner. Last year I didn’t even think to plan anything for dinner and I think we ended up going to Chavez market to get burritos. This year I decided to make pumpkin soup. The problem with that is pumpkins are gone from the stores by Thanksgiving. I sort of expected that, but I was HOPING there would be some, but there was not. I am very thankful for cellular service and Google – while standing in the store I decided to try something else. I was thinking any type of winter squash would work, it would just be squash soup. There was this not-so-attractive-green-pumpkiny looking thing and I looked it up and it is actually called a Japanese pumpkin. So cool. I decided to try the Kabocha squash.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise ClassesAs I said the Kabocha squash is also called a Japanese pumpkin. Wiki also said that it is even sweeter than butternut squash. I thought this was great as it would help cut down on the bitterness (although the Roasted Pumpkin Soup 2.0 recipe took care of that). The store also didn’t have any heavy cream so I got half and half. I thought that would be good too, since the kabocha squash is said to be sweeter. The half and half would be less sweet than the heavy cream so I was confident it would all work out fine.

Well . . . let me tell you, that Kabocha squash is SUPER difficult to cut. The skin is very thin, but it is super tough. It was a challenge. Not impossible, but way more time consuming than I had planned. I had planned to hop in the kitchen cut up the Japanese pumpkin and throw it in the oven then have time to do other things, but no, it was tough.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise ClassesI roasted it with Milanese Gremolata olive oil, salt, and marjoram and it came out lovely. It is a very good squash.

 

 

Using it for the pumpkin soup was fantastic. It worked out great.  I used the skin and all in the soup. I just roast it and then put the chunks in the blender. Now I know that I can get two sugar pie pumpkins and a Japanese pumpkin over the Fall Season.  So that means one or two stuffed pumpkin dinners and/or making pumpkin soup one or two times.

We ate pumpkin soup for four days and we were actually sad last night to finish it. It was very good. Oh . . . . I did add a cup or two of broth each night when I heated it up. It got VERY, VERY thick. So I mixed in a cup or two (depending on how much I was heating up) to help thin it out.

Now you know you can make pumpkin soup with a sugar pie pumpkin or a Japanese pumpkin.  Or perhaps you already knew that.  Did you know about the Kabocha squash?

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Not Many Nutrients In Spaghetti Squash

Posted by terrepruitt on October 26, 2016

I was talking to a friend of mine about spaghetti squash because I recently cooked it again, after I Finally Cooked Spaghetti Squash .  I had to cook it for 15 minutes before I could cut it.  I had started to cut it.  I got one end off, but, it is just easier for me to cook it then cut it.  She is superwoman because she says she muscles through and cuts it.  When my friend and I were talking about it we were definitely agreeing that the squash has more nutrients than pasta, but we didn’t know what.  So I thought I would look up the nutrients and make note.

When my hubby and I enjoyed it again I served it once with red sauce and meat.  It was ground turkey meat and jarred sauce.  It was good.  I hadn’t really thought that it would hold up to red sauce, but it was fine.  That was only one way.  The other times . . . for the left overs, I had it once with mushrooms and once with just butter and cheese.  My hubby had it with the persimmon chicken juice.  He loves to put the juice from the cooked meat on his pasta or rice.  Obviously the nutritional value of the meal is affected by what you put on the squash.

But the squash itself seems pretty low in everything according to the National Agricultural Library.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitIn a cup of cubed squash . . . . which I don’t know that anyone would eat spaghetti squash cubed.

Calories —- 31
Protein —- .64 gram
Fat —- .57 gram
Carbohydrates —- 6.91 grams
Dietary fiber —- 1.5 grams
Calcium —- 23 mg
Iron —- .31 mg
Magnesium —- 12 mg
Potassium —- 108 mg
Sodium —- 17 mg
Vitamin C —- 2.1 mg

Versus the a cup of the average spaghetti

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitCalories —- 221
Protein —- 8 grams
Fat —- 1.3 grams
Carbohydrates —- 43 grams
Dietary fiber —- 2.5 grams
Calcium —- 1% of the DV
Iron —- 9% of the DV
Magnesium —- 6% of the DV
Sodium —- 1 mg
Vitamin C —- 0% of the DV

So there are quite a bit more calories and carbohydrates in the pasta and there is also a lot more protein.  With a meat sauce on spaghetti squash the protein could be supplied from that.  Even though it is a vegetable, it doesn’t really seem all that nutrient dense.  It is more on the empty side which makes it perfect to add sauces and toppings to because it is not as if there are calories being added onto calories.  And I really like the taste of it.

This last time I made it I roasted it.  I cooked it in the oven at 450° F for 15 minutes, then I took it out and sliced it in half lengthwise.  I rubbed olive oil on it (inside and out) and salted it.  I cooked it for 10 minutes at 450° F for 15 minutes. Then I cooked it for another 35 minutes at 400° F.  I roasted it cut side up.  The last 35 minutes it was cooking while I was not home so I had it at 400° F.  I might cook it a bit longer the next time I do it.  I make these notes so I will remember.  I hope to be cooking it a lot.  My husband and I like it.

Do you?  Do you like spaghetti squash?  

Posted in Food | Tagged: , , , | 8 Comments »

I Stuffed An Acorn Squash

Posted by terrepruitt on October 21, 2014

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCAA few weeks ago I received an acorn squash in the produce box.  You know me, I would have just chopped it up and roasted it.  But I decided to roast it and stuff it.  Just like the pumpkin.  I had a friend visit the day I received it and when I told her that I was going to stuff it she asked me, “So you just eat the inside?”  Nope.  Once you roast it, the outside . . . the skin, cooks up to a tender edible state.  So we just eat it.  We did the same thing with the pumpkin.  It is actually difficult to believe until you do it.  Of course, once you cook it you can always opt NOT to eat the skin, but why not?  It becomes really tender.  So anyway, I used the same recipe as the stuffed pumpkin, so this post is kind of a repeat.  The sugar pumpkin was much larger than the acorn squash.  I wasn’t really sure how much of the mixture from the original recipe I was going to be able to use.  So I cut the recipe in half . . . sort of.

I used the original amount of mushrooms and sausage.  I wasn’t sure how it would cook up.  So I just went with what I knew (seven mushrooms and 1/4 pound of sausage).  At the point when the sausage and mushrooms were done cooking and mixed together, that is when I decided I only needed half of it.  So half of it went into the fridge for another meal before I added any of the other ingredients.  But I used the same amount of herbs . . . a little less cream and one less piece of bread.  The recipe below is the ADJUSTED one.

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Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCAStuffed Acorn Squash

1 1 pound Acorn Squash
some olive oil
salt
three mushrooms, thinly sliced
1/4 cup chopped onion
3 cloves garlic (minced)
1/8 pound sausage
1/2 tsp rosemary
1/2 tsp thyme
1/2 cup cheese (small chunks)
2 tbsp ricotta
1 tbsp sherry
less than 1/4 cup heavy whipping cream
handful of spinach
three slices bread – toasted and cubed

Wash the squash since you are planning on eating the entire thing!  Cut the acorn squash in half.  Scoop out the seeds.  Rub a little oil in the acorn squash and on the outside, salt inside and out, then place the halves – cut side down – on some aluminum foil on a baking sheet.  Bake at 350° F for 45 minutes (check it after 20 minutes to see if you want to flip it over or not – up to you.  It depends on how cooked the edges are getting.) After the 45 minutes you want it to be cooked, but not cooked so much it can’t stand another 45 minutes to an hour in the oven).

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCAHeat some olive oil in a pan with 1/2 of the chopped onion.  Once the onions are translucent put the mushrooms in the pan and cook them.  Sprinkle with salt.  As they are cooking mix in one clove of garlic.  Cook the sausage, either after the mushrooms are cooked or use a different pan.  If the sausage has a lot of grease drain it off before you add the sausage to the rest of the ingredients.

Mix the mushrooms and the sausage in a bowl.  Add the rosemary and thyme.  Mix in the remaining two cloves of garlic and the onions.  Mix in the cheese.  Mix in the sherry.  Pour a small amount of cream into each acorn half.  Then use more cream to moisten the rest of the ingredients.  As the list of ingredients state I used less than 1/4 cup.  I did not use the full 1/4 cup. Add the spinach and bread cubes last.  Mix it all carefully.

Spoon the mixture into the pumpkin.  I used the spoon to press the mixture down into each half.  I really pressed the ingredients in because I wanted it all to fit.  Then on my half I put most of the left-over-from-the-handful of spinach.

Put the squash in the oven for 45 minutes.  After about 20 minutes check on it.  The squash is done when you can gently pierce its side with a sharp object.  Check to verify the inside is cooked to your liking.  Since the mushrooms and the sausage are already cooked it is just a matter of it heating up, melting the cheese, and letting all the flavors blend.

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I served it with a green salad.  But we have salad pretty much every night.

This was good.  I liked it.  It was not as good as the Sugar Pumpkin, though.  My husband said it was as good, but I don’t think so.  I think the sugar pumpkin had a better flavor.  The pumpkin itself added to the dish.  The acorn squash tasted like squash.  Which is fine, I like squash, but it didn’t help kick this dish out of the park!

As I said, this is exactly like the stuffed pumpkin except it is an acorn squash.  But I did want to document the adjustments.  🙂

I am learning a lot of people don’t like winter squash.  Do you?  What type of winter squash do you like?  Have you ever cooked with a sugar pumpkin (besides making a pie)?

Posted in "Recipes", Food | Tagged: , , , , , , , , , , | 2 Comments »

Guess What I Did With Delicata Squash

Posted by terrepruitt on November 20, 2012

Ha, ha, ha, ha.  So I received another new thing in the organic produce box I have delivered, Delicata squash.  It was delivered on the day before I was going to go to a week long (53 hours) training for Nia Blue Belt.  The box came Friday morning and I had a lot to do so I put the veggies in the fridge.  I was hoping that I would get to cooking it during the week, but I didn’t really count on it.  The training was an hour away from 8:00 am to 6:00 or 7:00 pm. Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba I think I had seen the squash on the list that comes with the delivery and I was thinking comparable to a zucchini.  I didn’t get around to cooking with it until the week after it was delivered.  It was the Sunday of the following week.  Since I was thinking zucchini like consistency and cooking time, I was going to bread it and cook it in the oven.  When I cut it I laughed because it was HARD.  It was like a pumpkin.  I didn’t know if I could roast it.  I didn’t think it would cook in the time I had alloted.  And even after I cut the ends off I didn’t think about it being seedy like a pumpkin.  It was.  So switching gears, I didn’t know what to do with it.  I decided to slice it in half and roast it with olive oil and salt —- big surprise, huh?  Me ROASTING a vegetable.  I was going to FILL it with cheese and just bake it.  Well, I cooked it a bit then decided to taste it.  It was really good without the cheese.  It was also sweeter than I had thought it would be so I didn’t think the cheese I was going to use was the flavor combination I was after.  So I switched cheese and decided to just put a little bit of cheese on it instead of filling it.  Instead of a lot of parmesan, I used a little cheddar and gouda.

I had also peeled it.  I didn’t know if the outside would become edible during cooking.  In my quest to cut it up I had started cutting it in slices so I had ended up with one slice with the skin/outside.  I cooked it to see if the skin would be edible.  It was.  I was disappointed that I had peeled the rest of it.

Well, this turned out to be one of those surprise vegetables that was just delicious.  As I said it was very good without the cheese.  So I would definitely cook this squash up with just a salt, a little pepper, and olive oil.  Adding anything to it is not necessary but could end up being great.  Just like the cheese.  I am glad that I tasted it before just piling on the cheese on it because it had a delicate flavor and so I used a lot less cheese and didn’t add any other seasoning.

I am not sure that I have seen these in the store or anywhere before.  I probably have but didn’t know what they were so I didn’t pay attention.  Now I will purposeful look for them.  (I have been looking and I cannot find them.)

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaAccording to Wiki, this type of squash is a winter squash also know as the Bohemian, squash, peanut squash or the sweet potato squash.  Further info states it belongs to the same species as the zucchini.

The World’s Healthy Food lumps winter squash together, their site states that it has the following percentages of the RDA of the nutrients listed:

vitamin A 214.1%

vitamin C 32.8%

fiber 22.9% (5.74 grams)

manganese 19%

vitamin B6 16.5%

potassium 14.1%

vitamin K 11.2%

folate 10.2%, in just a cup of baked squash.  I think it is a great addition to a healthy diet.  It is really delicious.  And this is one of the reasons why I decided to get an organic produce box.  I never would have thought to buy this!

Are you familiar with the Delicata Squash?  How do you cook it?

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