Steamed Kabocha For Low Sugar Diets Recipes

STEAMED KABOCHA FOR LOW-SUGAR DIETS

Steamed Kabocha for Low-Sugar Diets image

Guam's selection of locally-grown vegetables is limited and many of them are unfamiliar to stateside Americans. One example is the kabocha, also known as Japanese pumpkin or kabocha squash. The Filipinos use it in stews and the Japanese use it in tempura but I experimented to make it a healthy side dish (kabocha is full of beta carotene and also has iron and potassium...good stuff).

Provided by Cooking_on_Guam

Categories Vegetable

Time 1h5m

Yield 4-8 serving(s)

Number Of Ingredients 3

Ingredients

3 -5 lbs kabocha squash
2 tablespoons margarine
3 tablespoons cary's sugar-free syrup

Steps:

The kabocha is a round squash with a hard, inedible green rind and deep grooves that divide the squash into lobes. Slice the kabocha in half and then cut through the grooves, dividing each half into its separate lobes.
Using a carrot peeler or similar tool, peel away the rind, exposing the orange flesh of the squash. Throw away the seeds and the rind.
Cut the orange flesh of the squash into rough 1-1/2 inch chunks and place in the basket of a steamer (or the steaming basket of a wok).
Steam for approximately 45 minutes.
Mash the still warm steamed squash into a coarse consistency, mix with the syrop and margarine, and blend. The result will be less smooth than frozen squash, but sweeter and with a taste similar to chestnuts.
Serve warm as a side dish with either spicy vegetarian foods, grilled or steamed fish, or grilled meats.

Nutrition Facts : Calories 166.5, Fat 6.1, SaturatedFat 1.1, Sodium 80.1, Carbohydrate 29.3, Fiber 5.1, Sugar 7.5, Protein 3.3

STEAMED CHICKEN CURRY WITH KABOCHA

Steamed Chicken Curry with Kabocha image

This is a simple and easy lunch or dinner recipe for chicken curry with kabocha pumpkin and eggplant. It's delicious, and the ingredients used are simple and easy to find. It's a great way to incorporate vegetables with meat in a dish so you get a well-balanced meal. This dish is very easy to make and is ready in less than 40 minutes. For this recipe, I've used chicken wingettes which can be cooked evenly in a microwave because of their flat shape. Serve over rice.

Provided by Pearl Ishizaki

Categories Fruits and Vegetables Vegetables Eggplant

Time 37m

Yield 2

Number Of Ingredients 6

Ingredients

10 chicken wings (wingettes)
1 teaspoon curry powder
¼ teaspoon salt
1 eggplant
½ pound kabocha squash - halved, seeded, and sliced into 1/4-inch pieces
½ cup chicken stock

Steps:

Wash chicken wings well and dry with paper towels.
Combine curry powder and salt together in a bowl. Toss in the chicken wings to coat evenly. Cover with plastic wrap and place in the refrigerator to marinate for 20 minutes.
Cut eggplant in half lengthwise and slice into several pieces diagonally. Soak in water to prevent browning.
Place chicken in a microwave-safe bowl; distribute eggplant and kabocha evenly on top. Pour in chicken stock. Cover with a microwave-safe lid or plastic wrap. Cook in the microwave at 600 watts until chicken is no longer pink at the bone and the juices run clear, about 7 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 266 calories, Carbohydrate 25.7 g, Cholesterol 43.7 mg, Fat 11 g, Fiber 10.9 g, Protein 18.9 g, SaturatedFat 3.1 g, Sodium 365.7 mg, Sugar 10.6 g

STEAMED KABOCHA SQUASH

Steamed Kabocha Squash image

Provided by Susanna Foo

Categories Vegetable Side Steam Thanksgiving Fall Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

1 (2- to 2 1/2-pound) kabocha squash
2 tablespoons olive oil
1/4 cup honey
1 tablespoon fresh ginger, finely grated
1/2 teaspoon kosher salt

Steps:

Bring 8-quart pot of water to boil. Add squash and boil, uncovered, 2 1/2 minutes. Using tongs, flip squash over, then boil 2 1/2 minutes more. Drain and let cool.
When squash is cool enough to handle, cut off top and bottom and remove skin with paring knife. Cut squash in half crosswise, scoop out seeds, and cut flesh into 1-inch chunks.
In medium bowl, stir together squash, olive oil, honey, ginger, and salt. Transfer to steamer set over boiling water and steam until tender, about 15 minutes. Spoon onto large plate and serve.

STEAMED KABOCHA WITH GINGER-SOY DRESSING

Steamed Kabocha With Ginger-Soy Dressing image

The magic of steam cooks the squash both quickly and evenly, and steaming the dressing with the squash opens up the flavor of the ginger, garlic, and scallions.

Provided by Sohla El-Waylly

Categories Bon Appétit Side Squash Sesame Oil Soy Sauce Green Onion/Scallion Steam Vegetarian Dairy Free Peanut Free Tree Nut Free Healthy Vegetable

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 scallions, white and dark green parts separated, thinly sliced
1 garlic clove, finely chopped
2 Tbsp. seasoned rice vinegar
2 Tbsp. toasted sesame oil
1 Tbsp. soy sauce
2 tsp. honey
1 tsp. finely chopped peeled ginger
1 small kabocha or 2 acorn squash (about 2 lb.)
1 tsp. toasted sesame seeds

Steps:

Pour water into a large saucepan, wide skillet, or large wok to come 1" up the sides and place over medium-high heat. Mix white and pale-green parts of scallions, garlic, vinegar, oil, soy sauce, honey, and ginger in a small heatproof ramekin. Set inside a large bamboo steamer off heat (or, if using a metal insert, don't bring water to a simmer and fit into saucepan before adding dressing. Cover dressing with foil.)
Cut squash in half; scoop out and discard seeds. Slice into ½"-thick wedges. Arrange in steamer basket around ramekin, overlapping a little if needed (for metal insert, add as much squash as will fit without piling up, placing over dressing). Set over saucepan (or turn on heat), cover, and steam until squash is tender (a tester, skewer, or paring knife should easily slide through flesh), 13-15 minutes.
Transfer squash to a platter and top with scallion greens and sesame seeds. Serve with dressing alongside.

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Pour water into a large saucepan, wide skillet, or large wok to come 1" up the sides and place over medium-high heat. Mix white and pale-green parts of scallions, garlic, vinegar, oil, soy sauce, honey, and ginger in a small heatproof ramekin. Set inside a large bamboo steamer off heat (or, if using a metal insert, don’t bring water to a simmer and fit into saucepan before adding dressing. Cover dressing with foil.)
Cut squash in half; scoop out and discard seeds. Slice into ½"-thick wedges. Arrange in steamer basket around ramekin, overlapping a little if needed (for metal insert, add as much squash as will fit without piling up, placing over dressing). Set over saucepan (or turn on heat), cover, and steam until squash is tender (a tester, skewer, or paring knife should easily slide through flesh), 13–15 minutes.
Transfer squash to a platter and top with scallion greens and sesame seeds. Serve with dressing alongside.

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