However, 9 grams out of that 30 is fiber, which is a good portion of your daily value, and acorn squash contains no simple sugars. In terms of vitamins and minerals, acorn squash has significant amounts of vitamins C, A, thiamin, pantothenic acid, and other B vitamins. Nutrition: Acorn squash is higher in carbohydrates than other types of squash, yielding about 30g per cup. It has a very mild flavor, and is therefore very versatile. Taste/Texture: It is a winter squash but has similar taste and texture to summer squashes. It has tough, dark green skin with deep ridges. Pureed kabocha can make an awesome base for creamy soups and can be used in baking!įeatures: Acorn squash looks similar to kabocha, but with a longer shape. Place on the baking sheet and bake for about 30-35 minutes or until fork tender. Toss your squash wedges in a couple tsp of coconut oil (or olive oil), sea salt, and cinnamon until coated. Preheat your oven to 400 degrees and line a baking sheet with foil.
#Baked acorn squash nutrition facts how to
How to prepare: Cut your Kabocha in half lengthwise, remove the seeds, and then cut each half into 3 pieces lengthwise. The seeds of the Kabocha squash contain a good amount of zinc. A single cup of kabocha has only forty calories, and has super low carbs at only 7 grams per cup, so it is definitely a food you can eat in volume!! Nutrition: Kabocha squash provides vitamin A, C, some B vitamins, calcium, iron and fiber. When cooked, the flesh becomes tender and buttery in texture. Taste/Texture: Taste is a nutty, earthy flavor with just a touch of sweetness, like a hybrid between a sweet potato and a pumpkin. The peel is hard, and although often discarded, can be eaten if cooked soft enough.
It is round and squat with a flat top, and its dark skin is lined with pale uneven stripes.
Features: Kabocha squash has a dark green coloured skin and has a shape similar to a pumpkin.
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