Stuffed kabocha squash with leftover Turkey

Stuffed kabocha squash with leftover Turkey

WhatÔÇÖs cooking in your pot today? This stuffed kabocha squash with leftover Turkey along with sweet potatoes will be steamed for 30 minutes in my VitaClay! When i finish my zoom meeting, my lunch will be ready!

Kabocha squash is nutritious and naturally gluten-free, a type of Japanese winter squash variety from the species Cucurbita maxima. Also known as Japanese squash or Japenese pumpkin. It has a similar texture and taste to butternut squash but is lower in calories and carbohydrates. We love this buttery, comforting (and easy-to-digest) dish especially in the colder months.

Kabocha is packed with nutrients that are related to preventing diabetes, boosting the immune system, preventing cancer, treating inflammation, and promoting heart health. Kabocha provides vitamins A and C, some B vitamins, fiber, magnesium, potassium, and antioxidants.

Really simple! The sweet potato and kabocha pieces on the bottom can be used for other dishes! My way of ÔÇť multi- purposes ÔÇť cooking, lol.

2-3 cups water added in your #vitaclay #multicooker. Place your kabocha stuff on top. Flavorful meat or beans inside the kabocha. Set on stew for 30 minutes!

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