Microwave Kabocha Pumpkin
- 1 kabocha pumpkin
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon hondashi (Japanese fish flavored soup granules)
- 1/4 cup raw sugar
- Dried shrimp to taste (optional)
Microwave Kabocha Pumpkin
Featured in the Honolulu Star-Bulletin on July 30, 2008.
Ingredients:
Directions:
- Remove seeds from kabocha and cut into chunks, leaving the skin intact.
- Mix remaining ingredients in a large microwave-safe bowl.
- Add pumpkin and mix to coat.
- Microwave for 12 minutes.
- Mix well and microwave for another 13 minutes.
Makes 8 servings.
Approximate Nutrient Analysis per serving (not including optional shrimp to taste):
120 calories, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 550 mg sodium, 27 g carbohydrate, 7 g fiber, 14 g sugar, 5 g protein
