Kabocha Squash

Name: Kabocha Squash
Yield: 158 g
Ingredients: Babam Kabocha Squash 80 g; Hyunmiwon Brown Rice Oil 5 g; Leavening Agent (Baking Powder) 2 g; Green Denmark Almond Milk 20 ml; Allulose 11 g; Almond Powder 40 g

355 kcal

#kabocha squash #steamed pumpkin #vegetable dish #healthy food #diet #easy recipe #natural food #vegan #vegetarian #autumn food

Image coming soon

Ingredients

Main ingredients

Babam Kabocha Squash 80 g
Hyunmiwon Brown Rice Oil 5 g
Leavening Agent (Baking Powder) 2 g
Green Denmark Almond Milk 20 ml
Allulose 11 g
Almond Powder 40 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 33.46 g 33%

Protein 9.57 g 10%

Fat 25.64 g 57%

Serving size 158g

Cooking steps

1

Wash the kabocha squash thoroughly and remove the seeds.
2

Cut it into appropriate-sized pieces.
3

Pour water into a steamer and bring to a boil.
4

Place the kabocha squash in the steamer and steam for 15~20 minutes.
5

Take out the well-steamed kabocha squash and serve.

Kabocha Squash

AI 영양사 앤디