Kabocha Squash, Japanese Style Recipe

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Kabocha Squash, Japanese Style
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Ingredients:

Directions:

  1. Bring several inches of water to boil in a saucepan; cube and add squash, leaving the skin on. Add more water to cover if needed.
  2. Bring to a boil again, reduce heat, and add soy sauce and honey.
  3. Cook until squash is tender, 10-15 minutes. Drain.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 57.33 Kcal (240 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 1340.07mg 56%
Potassium 58.18mg 1%
Total Carbs 13.02g 4%
Sugars 12.06g 48%
Dietary Fiber 0.24g 1%
Protein 2.64g 5%
Vitamin C 0.1mg 0%
Iron 0.5mg 3%
Calcium 5.6mg 1%
Amount Per 100 g
Calories 150.45 Kcal (630 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 3516.81mg 56%
Potassium 152.69mg 1%
Total Carbs 34.17g 4%
Sugars 31.66g 48%
Dietary Fiber 0.63g 1%
Protein 6.92g 5%
Vitamin C 0.4mg 0%
Iron 1.3mg 3%
Calcium 14.8mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.1
    Points
  • 2
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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