Kabocha and Cream Cheese Bagel recipe - ingredients, nutrition and when to eat it
A snack made by mashing kabocha squash, mixing it with cream cheese, and spreading it on a bagel.
A snack made by mashing kabocha squash, mixing it with cream cheese, and spreading it on a bagel. Kabocha’s mellow sweetness pairs well with the cream cheese’s tangy, smooth flavor. It’s an easy choice for breakfast or an autumn afternoon snack.
Bread & brunch · 15 minutes to cook
Nutrition (per 230g serving): 450.5 kcal · protein 13g · carbohydrate 67.5g · fat 15.4g · sodium 730.9mg
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: Mix in the cream cheese while the kabocha is still hot so it blends in smoothly.
Tips: For a crispier bagel, slice it in half and toast it a little longer.
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Ingredients (1 serving)
- Bagel — 1 pc
- Kabocha squash — 0.3 pc
- Cream cheese — 2 Tbsp