질문하기
Wash the kabocha squash thoroughly with the skin on, remove the seeds, and cut into 2cm thick slices.
Steam the kabocha in a steamer for 15 minutes until soft.
Prepare boiled eggs, peel them, and cut them in half.
Heat olive oil in a pan and toast the egg halves on low heat until golden brown.
Arrange the kabocha and eggs on a plate and serve with sugar-free sriracha sauce.
