Baked Kabocha Squash with Egg recipe - ingredients, nutrition and when to eat it
Eggs and cheese baked inside kabocha squash make an easy one-dish meal. The squash has a gentle sweetness, the egg is tender, and the cheese adds a savory…
Eggs and cheese baked inside kabocha squash make an easy one-dish meal. The squash has a gentle sweetness, the egg is tender, and the cheese adds a savory richness. It is especially nice for an autumn lunch or a light dinner.
Vegetables · 25 minutes to cook
Nutrition (per 275.7g serving): 285.2 kcal · protein 14.7g · carbohydrate 28.1g · fat 14.2g · sodium 402.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Partially cooking the kabocha first makes it easier to scoop out the center and shortens the oven time.
Tips: If you want the egg fully cooked, extend the baking time by 3 to 5 minutes.
Tips: If the edges of the kabocha start to brown too much, loosely cover the top with foil.
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Ingredients (1 serving)
- Kabocha squash — 200 g
- Egg — 1 pc
- Cheese — 25 g
- Salt — 0.5 g
- Ground black pepper — 0.2 g