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.
Servings: 6
Equipment
Ingredients
- 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
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.
Notes
Serving size: 1 Kabocha squash wedge (1/6th recipe0
WW Points: 1
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 1 SmartPoints (Green plan) 1 SmartPoints (Blue plan) 1 SmartPoints (Purple plan) 2 PointsPlus (Old plan)
(Must be logged into WW on a smartphone or tablet.) 1 SmartPoints (Green plan) 1 SmartPoints (Blue plan) 1 SmartPoints (Purple plan) 2 PointsPlus (Old plan)
Nutrition
Serving: 1wedge | Calories: 93kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 103mg | Potassium: 535mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2056IU | Vitamin C: 19mg | Calcium: 56mg | Iron: 1mg