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Kabocha squash is my favorite squash. Also referred to as the Japanese pumpkin, kabocha squash look like a cross between a pumpkin and an acorn squash. The dark green skin becomes very soft when cooked and is very much edible (no peeling needed!), and the flesh inside is sweet, dense, creamy, and richly flavored. Kabocha is one of the first foods I turned to when I changed my diet over three years ago, and we have been in a true romance ever since.
Very similar to the nutritional make up of other winter squashes, kabocha is an excellent choice. Winter squashes are full of complex carbohydrates and digestion-stimulating fiber. This means that they have a relatively low glycemic index, so your blood won't sugar spike and your metabolism will remain more level. It is jam-packed with loads of nutrition, boasting admirable amounts of vitamin A, vitamin C, folate, and even some protein. From an energetic standpoint, kabocha squash is extremely warming and grounding, and helps to nourish and support the spleen and pancreas. Therefore, it is often suggested in Chinese medicine or macrobiotic diet plans as a way to strengthen digestion and support overall health.