Here goes my first full week of school! Then work tonight until 8:15pm!!

Dinner last night was that amazing Kabocha squash from the farmer’s market(!!) which you can see in my previous post + spinach and red bell pepper. As well as a Whole Foods Wild Caught Alaskan Salmon burger for some protein and fat.

I piereced the squash and put it in a 400 degree preheated oven. After about 20 minutes I sliced the squash into quarters, added water to the oven tray and cooked flesh side up for another 20 to 30 minutes. I only added salt + pepper. It was DIVINE! How I love the autumn season and all the delicious squash it brings!!! It would of course be delicious with additions of coconut oil, cinnamon, coconut butter, ect! The sky is the limit! It is also very filling considering how low in calories it is.

Soo I just wanted to share my love of Kabocha, and squash in general with you all if you dont mind
Nutrition info per 1 cup of cooked squash:
Calories = 40
Fat/Sodium/Cholesterol = 0
Carbs = 7 grams
Fiber = 1 gram
Vitamin A = 70%
Vitamin C = 15%
There is also some iron, folic acid, calcium and trace B vitamins present in Kabocha.

As you can see however, Vitamin A is the PRIME nutrient in Kabocha. What is Vitamin A good for you ask?? Well…

Vitamin A promotes healthy:
vision, bone growth, reproduction, cell division, and cell differentiation.

Vitamin A helps regulate the immuse system and helps lymphocytes (a white blood cell) fight infections more effectively!

Not convinced???

Well, when Vitamin A is found in brightly colored orange veggies (carrots, KABOCHA, bell peppers, ect) it is called a provitamin A carotenoid. In the body, this type of vitamin A is made into retinol which helps fight free radical damage (wrinkles!)

So there you have it, eat your Kabocha today!

See you later for school eats + tonights dinner!

PS: Kabocha is probably one of the sweetest squashes out there. It is kind of a cross between a sweet potato and pumpkin!