Asian Baked Kabocha Squash

By cmcrobb

Kabocha is a round, squat, thick-fleshed Japanese variety of winter squash.
Makes 6 servings
Weight Watchers points - 3 per serving
Weight Watchers Power Foods Cookbook - page 274

Ingredients

• 1.1 1.1 1.1 kg kabocha squash
• 1/4 1/4 1/4 teaspoon salt
• 1 1 1 tablespoon olive oil
• 1 1 1 teaspoon honey
• 1/4 1/4 5 teaspoon 5 spice powder
• 1 1 1 tablespoon toasted seasame seeds
• 1 1 1 tablespoon chopped fresh cilantro

Details

Adapted from google.ca

Preparation

Step 1

1. Preheat oven to 375F.
2. Spray baking dish with non-stick spray.
3. Cut squash in half lengthwise; scoop out seeds. Cut each half into 3 wedges. Arrange wedges, skin side down, in dish; sprinkle with salt.
4. Stir together oil, honey, and five spice powder in small bowl; drizzle over squash.
5. Bake until squash is tender, about 1 hour.
6. Sprinkle with seasame seeds and cilantro.