Stuffed Kabocha squash

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I threw together a meal yesterday that I was sure my wife and I would enjoy. Filling, healthy, nutritious and well balanced, all in one dish.
The Kabocha squash, has a sweet, nutty flavor, much like a chestnut. It is rich in beta carotene, with iron, calcium, potassium, vitamin c, folic acid and B vitamins.

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I began by precooking some rice. I prefer Thai Red Cargo rice for the nutty flavor and texture. Next I made my stuffing mixture. One small apple, finely diced, 1 cup cooked rice, 1/2 cup chopped walnuts, and lightly seasoned it with allspice, ground ginger and cinnamon. I halved the squash, scooped out the seeds, and filled it with my stuffing mixture.

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I placed the stuffed squash halves on a foil lined sheet, gave them a comfy foil tent to keep them moist, and put them in the preheated oven for 45 minutes at 400°.
I sprinkled a little, (1/2t), brown sugar over each half and served them. These turned out wonderful! The skin of the Kabocha is edible as well. Next time I will add some chopped dates to the mixture.

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In fitness, Bob

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