How to Cut a Kabocha Squash (Japanese Pumpkin)
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Roasted Kabocha with Kale-Cranberry Stuffing-Recipe from the How Not to Diet Cookbook. Rather than starchy, boring bread cubes, the stuffing for this dish is made with Basic BROL, combined with onion, celery, kale, and cranberries. To mix it up, try swapping in any combination of cooked whole grains with beans in place of the Basic BROL. INGREDIENTS: 1 large kabocha squash, halved crosswise (see tip*) 1⁄2 cup chopped red onion 1⁄2 cup minced celery 1⁄2 cup cranberries 1 cup finely shredded kale
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Learn How to Cut Kabocha: Japanese Pumpkin
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