Weight Watchers Asian Baked Kabocha Squash Recipe

WW Recipe of the Day: Asian Baked Kabocha Squash

Wedges of kabocha squash brushed with a combination of oil, honey, and five spice powder, baked until tender, and then sprinkled with toasted sesame seeds and chopped cilantro.

This Weight Watchers Asian Baked Kabocha Squash is another winning recipe from one of my latest cookbook acquisitions: the Weight Watchers Power Foods Cookbook (affiliate link). (I'm batting a thousand from this book so far. All 3 recipes I've tried have been winners 🙂 )

Weight Watchers Asian Baked Kabocha Squash

This is a milestone week for our 38 Power Foods Group. We've reached the end of the vegetables chapter and are closing it out with one of my favorites: winter squash—A Weight Watchers Power Food with 0 Freestyle SmartPoints.

If you are just tuning in, each week a dedicated group of us is working our way through Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients (affiliate link) by Martha Stewart and the editors of Whole Living Magazine. Other participating bloggers writing about winter squash, this week include:

• Alyce @ More Time at the Table
• Ansh @ Spice Roots
• Jeanette @ Jeanette's Healthy Living
• Jill @ Saucy Cooks
• Mireya @ My Healthy Eating Habits
• Sarah @ Everything in the Kitchen Sink
• Casey @ Bookcase Foodie
• Bambi @ Adobo Down Under

What's to Love about Winter Squash?

Well, I love them because they're hearty, colorful, simple to prepare , delicious and low in calories/Points. All the health benefits are an added bonus.

You might be able to guess from their color that winter squash are a rich source of beta-carotene, giving them excellent antioxidant and anti-inflammatory properties. They are also great sources of Vitamin C, B6, potassium and fiber.

My two favorite winter squash choices are acorn, which I love to bake and/or stuff, and butternut, which I enjoy both roasted and mashed. I also make spaghetti squash occasionally. So, this week, I decided to branch out and try something new.

I opted for Kabocha, a round, squat, thick-fleshed winter squash that comes in a variety of colors including gray, green and orange. I chose a green one...

Kabocha Squash

We had this for Asian Baked Kabocha Squash for dinner last night along with miso-glazed pork tenderloin (a winner from Mark Bittman) and a mixed green salad tossed in a light sesame ginger vinaigrette (sticking with the Asian theme).

The flavors of the squash were delicious, but the texture a little drier than I expected, which was probably due to the squash and not the recipe.

How Many Calories and WW Points in this Asian Baked Kabocha Squash?

According to my calculations, each serving has 93 calories and

1 *SmartPoints (Green plan)
1 *SmartPoints (Blue plan)
1 *SmartPoints (Purple plan)
2 *PointsPlus (Old plan)

To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!

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4.34 from 3 votes

Weight Watchers Asian Baked Kabocha Squash

Wedges of squash brushed with olive oil, honey and 5 spice powder and baked till tender, then sprinkled with toasted sesame seeds and chopped cilantro.

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Servings (adjustable): 6

Calories: 93

Author: Martha McKinnon | Simple Nourished Living

Ingredients

• ▢ 1 kabocha squash (about 2-½ pounds)
• ▢ ¼ teaspoon salt
• ▢ 1 tablespoon olive oil
• ▢ 1 teaspoon honey
• ▢ ¼ teaspoon five-spice powder
• ▢ 1 tablespoon toasted sesame seeds
• ▢ 1 tablespoon chopped fresh cilantro

Instructions

• Preheat your oven to 375F degrees. Line a 9x13-inch baking dish with aluminum foil and coat the foil with nonstick spray.
• Cut the squash in half lengthwise. (Be careful as the skin is very tough and you don't want the knife to slip and cut yourself.) Scoop out the seeds then cut each half into 3 wedges.
• Arrange the wedges, skin side down, in your prepared baking dish.
• Sprinkle the squash with salt.
• In a small bowl, stir together the olive oil, honey, and five-spice powder. Brush or drizzle over the squash. (I brushed it all over to coat the flesh.)
• Bake until the squash is tender, about 1 hour. Sprinkle with sesame seeds and cilantro.

Equipment

Chef Knife

Cutting Board

Baking Dish

Recipe Notes

Serving size: 1 Kabocha squash wedge

Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.

1 *SmartPoints (Green plan)

1 *SmartPoints (Blue plan)

1 *SmartPoints (Purple plan)

2 *PointsPlus (Old plan)

Nutrition Facts

Weight Watchers Asian Baked Kabocha Squash

Amount Per Serving (1 wedge)

Calories 93 Calories from Fat 36

% Daily Value*

Fat 4g6%

Carbohydrates 15g5%

Fiber 5g20%

Protein 2g4%

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

Course: Side, Vegetable

Cuisine: Asian

Keyword: baked kabocha squash, low calorie baked squash

Did you make this recipe?Mention @simplenourishedliving on Instagram and tag #simplenourishedliving - we love to see your creations!

Recipe Source: Weight Watchers Power Foods Cookbook (affiliate link)

*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.

Links to More Great Winter Squash Recipes:

• Cooking Spaghetti Squash with Step-by-Step Photo Tutorial (Start Cooking)
• Spaghetti Squash with Parmesan & Peas (Clean & Delicious)
• Favorite Winter Squash Recipes with PointsPlus Information (A Veggie Venture)
• Roasted Spaghetti Squash with Mushroom White Bean Ragout (Everyday Maven)
• Maple Butternut Squash Crisp (Weight Watchers)
• Baked Butternut Squash Fries (Hungry Girl)
• Butternut Squash Risotto (Skinny Taste)

Here's a Video on How to Prepare and Cook Winter Squash from AllRecipes:

Sources:

• Natural News
• The World's Healthiest Foods
• Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients

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