Kabocha Squash

Kabocha (Japanese: カボチャ, 南瓜) is a Japanese variety of winter squash and commonly called Japanese squash. I cook with the skin on and give more fiber to your daily diet. All you need to do is cut the squash in half, spoon the seeds out and cut into 1-inch cubes. The texture is more like potatoes and make you feeling full without other starchy food.

Simple ingredients:

• 1/2 medium size Kabocha squash, cubed
• 2 tsp. brown sugar
• 2 tsp. soy sauce
• 1 cup water
• pinch salt to your taste

Easy to make:

1. In a large saucepan or wok on high heat, combine all above ingredients together and stir occassionally. Cook about 5 minutes or until the sauce reduced.
2. Turn the heat down to medium and simmer until the squash turn soft and sauce is thicken.