Oven-Baked Kabocha Squash Stuffed
With Broccoli and Cheese
Serves 4
This is a super easy recipe to get on the
table when you're in the mood for soul
soothing comfort food. Think cheesy,
delicious casserole baked in a pumpkin.
It has all the flavors of fall and winter,
hits the spot on cold nights and is showy
enough to bring along for potlucks and to
include on holiday tables.
1 medium Kabocha squash, about 2 pounds
4 egg whites
1/4 cup low fat or whole milk
2 garlic gloves, grated
1 teaspoon dried thyme or 1 tablespoon fresh thyme
2 cups whole wheat bread, cut into small squares, about 3 slices
1 cup loosely packed, freshly grated Parmesan cheese
1 cup bite-size broccoli florets
Coarse salt and cracked black pepper to taste
Pre-heat oven to 350º.
Place squash in microwave for 5 minutes on
high.
Remove.
Cut the top off as you would a pumpkin you're
getting ready to carve.
Using a large soup spoon, remove and discard seeds.
Scoop squash meat from squash top only and place
in medium mixing bowl. You should have about 1/2
cup of squash meat.
Discard squash top or reserve for garnish.
In a medium mixing bowl, whisk together egg whites,
milk, garlic and thyme.
Add bread to bowl with squash meat, and stir until
combined and bread has become mush.
Stir in cheese, broccoli and salt and pepper to
taste.
Mix until thoroughly combined.
Spoon mixture into bottom half of Kabocha squash.
Place on a cookie sheet and bake until golden brown
and set, about 50 minutes.
Tip:
You can prepare this recipe using pie pumpkins
or any small squash you like. Kabocha and
buttercup squashes are particularly suited for
this recipe because they're very sweet and are
the perfect size and shape.
Make ahead tip:
You can make this ahead of time up to the point
of baking.
Store tightly wrapped in plastic in refrigerator
until ready to bake.
Let stand on kitchen counter a few minutes before
baking.
Chef Kathleen Daelemans, author of
"Getting Thin & Loving Food,"
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