Weight Watchers Asian Baked Kabocha Squash
4 from 2 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 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 6
Calories: 93
Author: Martha McKinnon | Simple Nourished Living


  • 1 kabocha squash (about 2-1/2 pounds)
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • 1/4 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 Notes

Serving size: 1 Kabocha squash wedge
Weight Watchers PointsPlus: *2
Weight Watchers Freestyle SmartPoints: *2
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