Steamed Kabocha For Low Sugar Diets Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STEAMED KABOCHA WITH GINGER-SOY DRESSING



Steamed Kabocha With Ginger-Soy Dressing image

The magic of steam cooks the squash both quickly and evenly, and steaming the dressing with the squash opens up the flavor of the ginger, garlic, and scallions.

Provided by Sohla El-Waylly

Categories     Bon Appétit     Side     Squash     Sesame Oil     Soy Sauce     Green Onion/Scallion     Steam     Vegetarian     Dairy Free     Peanut Free     Tree Nut Free     Healthy     Vegetable

Yield 4 servings

Number Of Ingredients 9

3 scallions, white and dark green parts separated, thinly sliced
1 garlic clove, finely chopped
2 Tbsp. seasoned rice vinegar
2 Tbsp. toasted sesame oil
1 Tbsp. soy sauce
2 tsp. honey
1 tsp. finely chopped peeled ginger
1 small kabocha or 2 acorn squash (about 2 lb.)
1 tsp. toasted sesame seeds

Steps:

  • Pour water into a large saucepan, wide skillet, or large wok to come 1" up the sides and place over medium-high heat. Mix white and pale-green parts of scallions, garlic, vinegar, oil, soy sauce, honey, and ginger in a small heatproof ramekin. Set inside a large bamboo steamer off heat (or, if using a metal insert, don't bring water to a simmer and fit into saucepan before adding dressing. Cover dressing with foil.)
  • Cut squash in half; scoop out and discard seeds. Slice into ½"-thick wedges. Arrange in steamer basket around ramekin, overlapping a little if needed (for metal insert, add as much squash as will fit without piling up, placing over dressing). Set over saucepan (or turn on heat), cover, and steam until squash is tender (a tester, skewer, or paring knife should easily slide through flesh), 13-15 minutes.
  • Transfer squash to a platter and top with scallion greens and sesame seeds. Serve with dressing alongside.

STEAMED KABOCHA FOR LOW-SUGAR DIETS



Steamed Kabocha for Low-Sugar Diets image

Guam's selection of locally-grown vegetables is limited and many of them are unfamiliar to stateside Americans. One example is the kabocha, also known as Japanese pumpkin or kabocha squash. The Filipinos use it in stews and the Japanese use it in tempura but I experimented to make it a healthy side dish (kabocha is full of beta carotene and also has iron and potassium...good stuff).

Provided by Cooking_on_Guam

Categories     Vegetable

Time 1h5m

Yield 4-8 serving(s)

Number Of Ingredients 3

3 -5 lbs kabocha squash
2 tablespoons margarine
3 tablespoons cary's sugar-free syrup

Steps:

  • The kabocha is a round squash with a hard, inedible green rind and deep grooves that divide the squash into lobes. Slice the kabocha in half and then cut through the grooves, dividing each half into its separate lobes.
  • Using a carrot peeler or similar tool, peel away the rind, exposing the orange flesh of the squash. Throw away the seeds and the rind.
  • Cut the orange flesh of the squash into rough 1-1/2 inch chunks and place in the basket of a steamer (or the steaming basket of a wok).
  • Steam for approximately 45 minutes.
  • Mash the still warm steamed squash into a coarse consistency, mix with the syrop and margarine, and blend. The result will be less smooth than frozen squash, but sweeter and with a taste similar to chestnuts.
  • Serve warm as a side dish with either spicy vegetarian foods, grilled or steamed fish, or grilled meats.

Nutrition Facts : Calories 166.5, Fat 6.1, SaturatedFat 1.1, Sodium 80.1, Carbohydrate 29.3, Fiber 5.1, Sugar 7.5, Protein 3.3

STEAMED KABOCHA SQUASH



Steamed Kabocha Squash image

Provided by Susanna Foo

Categories     Vegetable     Side     Steam     Thanksgiving     Fall     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

1 (2- to 2 1/2-pound) kabocha squash
2 tablespoons olive oil
1/4 cup honey
1 tablespoon fresh ginger, finely grated
1/2 teaspoon kosher salt

Steps:

  • Bring 8-quart pot of water to boil. Add squash and boil, uncovered, 2 1/2 minutes. Using tongs, flip squash over, then boil 2 1/2 minutes more. Drain and let cool.
  • When squash is cool enough to handle, cut off top and bottom and remove skin with paring knife. Cut squash in half crosswise, scoop out seeds, and cut flesh into 1-inch chunks.
  • In medium bowl, stir together squash, olive oil, honey, ginger, and salt. Transfer to steamer set over boiling water and steam until tender, about 15 minutes. Spoon onto large plate and serve.

More about "steamed kabocha for low sugar diets recipes"

STEAMED KABOCHA SQUASH RECIPE | BON APPéTIT
steamed-kabocha-squash-recipe-bon-apptit image
2020-01-07 Step 1. Pour water into a large saucepan, wide skillet, or large wok to come 1" up the sides and place over medium-high heat. Mix white and pale …
From bonappetit.com
4.2/5 (7)
Author Sohla El-Waylly
Servings 4
Estimated Reading Time 4 mins
  • Pour water into a large saucepan, wide skillet, or large wok to come 1" up the sides and place over medium-high heat. Mix white and pale-green parts of scallions, garlic, vinegar, oil, soy sauce, honey, and ginger in a small heatproof ramekin. Set inside a large bamboo steamer off heat (or, if using a metal insert, don’t bring water to a simmer and fit into saucepan before adding dressing. Cover dressing with foil.)
  • Cut squash in half; scoop out and discard seeds. Slice into ½"-thick wedges. Arrange in steamer basket around ramekin, overlapping a little if needed (for metal insert, add as much squash as will fit without piling up, placing over dressing). Set over saucepan (or turn on heat), cover, and steam until squash is tender (a tester, skewer, or paring knife should easily slide through flesh), 13–15 minutes.
  • Transfer squash to a platter and top with scallion greens and sesame seeds. Serve with dressing alongside.


STEAMED KABOCHA SQUASH WITH SCALLOPS RECIPE
steamed-kabocha-squash-with-scallops image
12 ounces kabocha squash ; 1 tablespoon peeled fresh ginger slivers, divided ; 1 tablespoon fresh red or green Fresno or jalapeño chile slivers, divided ; 2 tablespoons Shaoxing rice wine (also called Shaohsing wine) or dry sherry ; 1 …
From myrecipes.com


6 KABOCHA RECIPES TO TURN YOU INTO A JAPANESE PUMPKIN …
6-kabocha-recipes-to-turn-you-into-a-japanese-pumpkin image
2020-11-04 Add your pumpkin pie filling to your chosen pie crust and place it into an oven preheated to 170-180 degrees Celsius (around 338-356F) for around 45-50 minutes. If you are using a shallower pie crust, lower the oven …
From byfood.com


KABOCHA SQUASH RECIPES | ALLRECIPES
kabocha-squash-recipes-allrecipes image
2020-12-14 Curried Kabocha. Coconut milk, fish sauce, grated ginger, curry powder, and brown sugar come together in this Thai-style dish. Make it your own with veggies like red bell pepper and celery or even your meat of choice. …
From allrecipes.com


STEAMED CHICKEN CURRY WITH KABOCHA RECIPE - FOOD NEWS
Steps: Heat sesame oil in a large skillet over medium heat. Add kabocha and onion; cook and stir until tender and onion is translucent, about 10 minutes. Stir in coconut milk, fish sauce, ginger, and curry powder. Bring to a simmer; cook until flavors combine, about 5 minutes. Season with brown sugar and salt.
From foodnewsnews.com


STEAMED KABOCHA BUNS FOR TODDLERS RECIPE BY COOKPAD.JAPAN
Add the Step 6 batter to the bowl, add the steamed kabocha and mix well. Fill the muffin cups 60 - 70% full with the batter. Once the steamer starts to steam, arrange the muffin cups in the steamer, steam for 10 to 15 minutes, then they're done when a skewer inserted in the middle of the buns comes out clean.
From foodnewsnews.com


KABOCHA AND STEAMED CHICKEN SALAD RECIPE BY COOKPAD.JAPAN
Instructions Gather all the ingredients. Scoop the kabocha seeds with a spoon and discard them and cut into 1-inch (2.5 cm) slices. Remove the kabocha skin and cut into 1-inch (2.5 cm) cubes. Put the kabocha in a saucepan and cover with water. Boil the kabocha until soft. Drain water and mash half of the kabocha.
From foodnewsnews.com


STEAMED KABOCHA AND CARROT CAKE RECIPE BY COOKPAD.JAPAN
Instant Pot Steamed Carrot Cake 365 Days of Slow Cooking. cream cheese, cinnamon, carrots, butter, powdered sugar, canola oil and 11 more. Guided. Guided. The Japanese steamed cakes are made with very simple ingredients: flour (all-purpose flour or cake flour), baking powder, eggs, milk, sugar, and neutral-flavored oil (such as vegetable oil).
From foodnewsnews.com


SAKE STEAMED CHICKEN AND KABOCHA SQUASH RECIPES
Directions Remove the seeds and pulp from the kabocha squash (Japanese pumpkin) and cut into bite-size pieces. Remove strips of the skin here and there. Mix the minced chicken in with (A) and the ginger. Shape into 4 cm (1.5 in.) diameter balls. Line up (1) in a large pot, add (B) and the dashi then turn on the heat.
From foodnewsnews.com


STEAMED KABOCHA SQUASH RECIPES - FOOD NEWS
100 g kabocha squash 1 Tbsp honey 2 tsp soy sauce Steps Chop the pumpkin into about 2 cm pieces, but smaller is better if you want to cook them faster. Put the chopped pumpkin into a microwave proof Tupperware container with the lid lightly on (do not seal). Heat for about 3 min on 600W (adjust time accordinly if lower or higher power).
From foodnewsnews.com


STEAMED KABOCHA SQUASH FOOD- WIKIFOODHUB
Steps: Bring 8-quart pot of water to boil. Add squash and boil, uncovered, 2 1/2 minutes. Using tongs, flip squash over, then boil 2 1/2 minutes more.
From wikifoodhub.com


WORLD BEST DIABETIC FOOD RECIPES : STEAMED KABOCHA FOR LOW …
Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins Ingredients. Servings: 4 3 -5 lbs kabocha squash ; 2 tablespoons margarine ; 3 tablespoons cary's sugar-free syrup ; Recipe. 1 the kabocha is a round squash with a hard, inedible green rind and deep grooves that divide the squash into lobes. slice the kabocha in half and then cut through the grooves, …
From worldbestrecipesdiabetic.blogspot.com


Related Search