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 🙂 )
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...
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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Weight Watchers Asian Baked Kabocha Squash
- 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
- 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.
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:
- Natural News
- The World's Healthiest Foods
- Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Lovely! One of the first unusual squashes I cooked was kabocha--stuffed with a rice-onion-sausage combination years and years ago. Wonder if I still have that recipe? Have a lovely weekend, Martha:)
The squash sounds flavorful with all the spices, but you really got me there with the miso glazed pork tenderloinâ€”can't wait til you post it.
I love how simple this recipe is - Kabocha Squash is one of my favorite winter squashes.
This is a wonderful recipe, simple, but full of flavor. Love it.
Every time I make this the squash consistency is like clay 🙁