We’ve been eating a lot of  kabocha squash lately and have really fallen in love with how versatile it is. It is also known as Japanese Pumpkin. It’s the only squash that you can actually eat the skin of! So when you cook it you can keep the skin on. Be sure to really scrub the squash clean, especially if it’s not organic.

A couple of other interesting facts about kabocha squash is that one cup of it has only 40 calories and half the carbs as most squash. One serving provides 70% of your vitamin A intake.  It is also high in beta-carotene and is a good source of iron.

One thing that I’ve also noticed is that after eating this squash I am full for a really long time. I am not sure if that is just me, but it is extremely filling and delicious.



  • Half of a cooked kabocha squash (cut into bite sized pieces)
  • 1 large cucumber (diced)
  • 2 cups of ripe tomatoes (diced)
  • 2 medium ripe avocados (cut into bite sized squares)
  • 1/2 cup of chopped green onions (add more if you like green onions)
  • 2 tbsp of chili garlic sauce (add more or less to taste)
  • 1 tsp celtic sea salt
  • 1/4 cup tamari soy sauce


  1. Place ingredients in a large mixing bowl and mix ingredients well.
  2. Taste salad. Add more tamari, or more chili garlic sauce based on taste preference.




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