Steamed Kabocha For Low Sugar Diets Recipes

STEAMED KABOCHA FOR LOW-SUGAR DIETS

Steps:

• The kabocha is a round squash with a hard, inedible green rind and deep grooves that divide the squash into lobes. Slice the kabocha in half and then cut through the grooves, dividing each half into its separate lobes.
• Using a carrot peeler or similar tool, peel away the rind, exposing the orange flesh of the squash. Throw away the seeds and the rind.
• Cut the orange flesh of the squash into rough 1-1/2 inch chunks and place in the basket of a steamer (or the steaming basket of a wok).
• Steam for approximately 45 minutes.
• Mash the still warm steamed squash into a coarse consistency, mix with the syrop and margarine, and blend. The result will be less smooth than frozen squash, but sweeter and with a taste similar to chestnuts.
• Serve warm as a side dish with either spicy vegetarian foods, grilled or steamed fish, or grilled meats.

STEAMED KABOCHA SQUASH

Steps:

• Bring 8-quart pot of water to boil. Add squash and boil, uncovered, 2 1/2 minutes. Using tongs, flip squash over, then boil 2 1/2 minutes more. Drain and let cool.
• When squash is cool enough to handle, cut off top and bottom and remove skin with paring knife. Cut squash in half crosswise, scoop out seeds, and cut flesh into 1-inch chunks.
• In medium bowl, stir together squash, olive oil, honey, ginger, and salt. Transfer to steamer set over boiling water and steam until tender, about 15 minutes. Spoon onto large plate and serve.

LOWER SODIUM LOW SUGAR ORIENTAL COLESLAW

Steps:

• In a large (gallon sized) Ziploc bag, combine the cole slaw, onions, almonds, nuts and broken up ramen noodles.
• Close bag and toss well.
• In a covered jar combine the oil, vinegar, sugar and chicken bullion. Shake to emulsify.
• Pour over the cole slaw mix close and toss well.
• Let chill at least 2 hours better over night.