Called Japanese pumpkin, kabocha began its history in Japan where it was favoured for its sweetness and pleasing texture.
Kabocha's hard, deep green skin, boasts exceptional flavor to those who have had the pleasure of tasting its succulent, naturally sweet flesh, even sweeter than butternut squash, although the occasional one may forget to be sweet. The flavour and texture of the Japanese pumpkin is like a sweet potato crossed with a pumpkin.
Kabocha has an abundance of beta carotene, along with vitamin C, iron, potassium, and also folic acid, calcium, and trace B vitamins.
So what to do with this much squash? Well today, a pasta dish sounded awfully good to me, so out came the Spirooli vegetable slicer and squash noodles quickly appeared! Next a creamy sauce was whipped up in the Vitamix - using the old add and taste method!
The sauce was mixed with the squash pasta noodles until they were well coated and then I encircled the pasta with some marinated veggies that were already prepared.
So today I enjoyed a quick and easy raw food dinner that was absolutely delicious - and looked amazing on the plate! Hmmm.....now what to do with the rest of the squash?
