Name: Baked & Stuffed Kabocha Squash
Ingredients: 1 Kabocha Squash - about 2 lbs*; 4 egg whites; 1/4 C Milk - low fat is fine; 2 cloves Garlic (3 suggested) (, minced); 1 tsp Dried thyme or 1 tablespoon fresh; 2 C Whole wheat bread cut into small squares and dried or toasted (about 3 slices) - may also use commercial stuffing; 1 C loosely packed grated parmesan cheese; 1 C Broccoli (bite sized florets) (add another 1/2 cup+); 1 tsp Coarse Salt; 1/2 tsp Cracked Pepper; 1/2 tsp Ground Nutmeg

Baked & Stuffed Kabocha Squash

Great dish for a cool day - truly comfort food. 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

Ingredients

1 Kabocha Squash - about 2 lbs*
4 Egg Whites
1/4C Milk - low fat is fine
2cloves Garlic (3 suggested), minced
1tsp Dried thyme or 1 tablespoon fresh
2C Whole wheat bread cut into small squares and dried or toasted (about 3 slices) - may also use commercial stuffing
1C loosely packed grated parmesan cheese
1C Broccoli (bite sized florets) (add another 1/2 cup+)
1tsp Coarse Salt
1/2tsp Cracked Pepper
1/2tsp Ground Nutmeg

Instructions

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.