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I Have to Match and I Have a Kabocha Squash Obsession

I Have to Match and I Have a Kabocha Squash Obsession


Workout Monday:

AM- A quick 3.5 miles on the treadmill

Taught a 45 minute spin class


PM- Taught Y50X and step aerobics

Did a modified version of this weight room workout for about 10 minutes


Here’s the haps this morning. Got up at 5:30 am, made Andrew a STUFT Daddy’s mocha,


made myself a very strong dark chocolate sugar free almond mocha 


tweeted this


then this.


Yep. 10 minutes. This little guy gave me 10 minutes for my “office hours” this morning.

Little stinker.



Why is it the earlier I get up, the earlier he gets up? I guess it’s just a little reminder as a mom that we’re not in charge.



So yes, I’m Kristin and I have issues. Many of them actually, but we’ll just disclose a couple today. If you’re really nosey for more you check out my old post on 11 random things about me. I have a freak flag and I like to fly it.


I have a little thing with matching. My clothes have to match. Clothes, shoes, undergarments, everything is picked out on purpose. Problems.

I also have to match my bowls, mugs and plates. I also use certain utensils for certain meals, etc. but I won’t get into that.

Yesterday I had to match my bowl for roasted kabocha squash with my outfit.


Why yes, I totally wore my new Reebok outfit again. I can’t help it, I love it and I love the message behind their new campaign, so I wear my Reebok One outfit proudly. Not to mention it is darn comfortable and I love that the tank is long and stays put during my high intensity classes.

My matching issues go a little further. I had to use the gliding disc in my kid’s class I taught because, well, they matched. (dang that mirror is a little dirty.) Then I got excited that my step matched a couple classes later.


May I also just say that those RealFlex Scream 2.0 shoes were very comfortable and provided the perfect support for both my HIIT class and my step class. You never know when trying out new shoes and it’s hard to find good cross trainers sometimes. Reebok has it down though with all their options. They seemed a little more supportive than the RealFlex Fusion TRs (which I also love for cross training).

On my way out of the gym I noticed how my little hole showed the logo.


I took that as a sign that I looked presentable enough to stop at the store for some necessities.


No shortage here yet. Thank goodness.

These were my necessities.


Only one person commented last night. “Whoa, that’s a lot of squash.” Yes, yes I know.



let’s finally talk squash, yes?

I told myself I wasn’t going to buy it anymore. That I was going to go cold turkey and replace my daily roasted squash bowl with GNC pumpkin protein dough. I even took a final “goodbye” picture of my beloved squash the other day.


That plan didn’t work out so well. Just yesterday I played the how much squash can I fit on one cookie sheet game.


Ha ha.


Then Heather wrote me an email to let me know that kabocha squash had made a TV debut the other night on Chef Wanted with Anne Burrell on the Food Network. I’ve never seen the show, but if they’re using kabocha squash it must be good. Ha.

And… I’ve been meaning to share that these awesome STUFT readers, Gretchen and Quallen


bought 18 pounds of squash recently because of all the squash chat on here. Now that’s a lot of squash.

And my dear friend Sarena now has a newly found addiction. I love that I’m not the only one.



I felt it was FINALLY time to share my favorite way to roast it and our video we made over 2 months ago. Ha.

The basics on how to roast the kabocha squash plain are here.

If you want to do something really fun, you can bake with with an egg inside.


How fabulous is that?

Maybe you need another picture.


Want to know how to make it?

For the egg bake:

Cut and scoop out the seeds of the kabocha. Microwave it a bit to get it a little soft (optional).

Add the egg, eggs or egg whites. Spray the top a bit with nonstick spray and then add seasoning. I like to season with garlic salt, garlic powder, Trader Joe’s Everyday Seasoning, crushed red pepper, Slap Yo Mama and/or Bagel Spice.

Place on a cookie sheet sprayed with nonstick spray. Cook at 375 convection for about 30 minutes (until squash and egg are cooked).

Oh, it is so good friends.


And, now, well, since I’ve made you suffer with daily pictures of my huge kabocha squash bowls like this one,


it’s time.


Here’s how we do it.

Video notes:

This video is old (obviously since we talk about Harvey the Elf).

Judah is not happy at the beginning, but give him some time. He comes around.

We did not dress up or try to look nice. I’m a sweaty mess and that’s usually how it is when we’re making our squash around here. Ha.

Do not be alarmed with the knives. Everything is always under control.



Who wants to make some sweet roasted kabocha squash with us?

Just in case you’re no amused by the video, here’s exactly how I make this huge kabocha bowl daily.


Sweet Roasted Kabocha Squash

kabocha squash

coconut oil spray (or other non stick spray)

dark cocoa powder (or other)

pumpkin pie spice


1-2 packets of Stevia (or regular sugar)


Cut and slice the kabocha squash. (It’s like a little workout.)

Spread out slices on a cookie sheet lined with aluminum foil and sprayed with nonstick spray.

Spray pieces with nonstick spray and sprinkle cocoa powder, cinnamon, Stevia and pumpkin pie spice.

Cook at 400 convection for about 20-30 minutes.


(I have the tendency to burn the pieces, but I like them like that because you can also eat them just like chips.)


The toppings are endless.

My favorites include:

GNC ice cream dream protein frosting, two ingredient chocolate frosting, low calorie peanut butter frosting, peanutty chia pumpkin dip, peanut butter


chia seeds, coconut oil, sugar free maple syrup, etc.

The list goes on and on.




Obviously, my favorite as of late has been a huge glob of NuttZo or chocolate NuttZo.


That stuff makes anything heavenly.


Okay, enough squash pictures?


Wait, just one more.


(That one has some roasted sweet potatoes on there too. You can do the same thing with them.)


Now, hopefully I can go a day or two without posting any pictures of squash.

Ha ha.


Happy Tuesday friends!


How about you-

Kabocha yay or nay?

If so, what’s your favorite way to eat it?


Oh and do you have to match too? Or is that just a little problem only I have?

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  1. 1
    Natalie says:

    My outfits always have to match when I workout. I don’t have to match my dishes though. However, there are certain dishes/utensils I use for certains foods and meals.

    OCD much, haha

  2. 2
    Susan says:

    A big yay on Kabocha. It’s one of my favourite foods. I had a panic yesterday at the grocery store when there was none there. Now I feel empty and confused 😉

  3. 3
    Linsie says:

    That video is the cutest!!! 🙂 I’ve actually never had kabocha squash, cannot find it anywhere here! I’m with you on the matching and using the same utensils for the same food/dish! 🙂

  4. 4
    meredith says:

    I love butternut squash. I actually have to stop myself from roasting all of it at one time because I would eat it all way too quickly and wanted to make sure I had leftovers. So now I cut it all up and roast portions at a time. Hey whatever works lol…I am afraid that we are leaving squash season as this week’s squash isn’t as sweet as normal. I will be very sad if it is the case next week too!

  5. 5

    AMEN, lady!! I love kabocha. I have three on my kitchen table at this very moment. I have containers of it in my freezer . . . for emergencies! I totally understand the addiction–it’s fabulous!

  6. 6

    YAY! Seriously! I am totally addicted! My favorite way to eat them is roasted either naked or with my peanut flour coconut fudge and a touch of cinnamon! Dangit, now I need to go and sneak a piece from the fridge!

  7. 7
    Holly says:

    You totally got me hooked on kabocha. I tried it for the first time a few weeks ago. No joke, I’ve had it almost every day since. I hoard it and might shed a tear when I can’t find it anymore. So, now you have to figure out how to grow it inside. Haha

  8. 8

    Echoing others, you got me hooked on the squash too!! I was actually going to try making some tonight with coconut oil, coconut sugar, and cinnamon! I make them into squash tots! My three year old won’t eat the skin so I just it off but even the hubby likes it!! I’ve been making it 2-3 times a week! THANKS to YOU 🙂

  9. 9
    Kim Perry says:

    oh. my. goodness. I am drooling over all the squash pics! …and the toppings!!!! Making this for my dinner/dessert tonight!!
    Thanks for the video! 🙂

  10. 10
    Allison says:

    What training shoes (not for running) do you think have both support and lots of cushioning?

  11. 11

    You are definitely rubbing off on me!! I’ve been having roasted kabocha(I roast mine whole) pretty much daily. I like it topped with an eggwhite/spinach omelette, nutbutter, cinnamon, salt and pom seeds….love the sweet and savory combo. I’ve never thought about baking my egg in it….that is my next experiement!

  12. 12
    Lisa says:

    This may be the best post ever, because of all the lovely squash photos. I can’t even describe how much I love that squash. Yep, the people at the store call me the squash lady and they even give me a deal on all the squash I buy! Haha, I’m clearly super awesome. People always ask why I buy so many, but you gotta stock up on the good looking squash in case next time they’re not so nice looking or (the horror) they don’t have any. My favorite way to eat it is chopped up, sprinkled with a little cinnamon and topped with coconut butter. Yum.

  13. 13
    Kathy says:

    YOu should be a Kabocha squash representative…you need to get it free for as much as you eat it and talk about it…the best spokesperson ever!!!! 😉

  14. 14

    Haha i think we all have our own little quirks about matching etc – im like that with mugs..certain varieties of tea have to be made in specific mugs!! We’re all a tad strange haha!
    Looking at your kabocha squash bowls has made me starrrving..and also extremely jealous as ive only ever had one 🙁 as the store i buy them from hasn’t got any more in..i keep checking!!

  15. 15

    I vote yes to ALL squash. Except acorn. That one is just “meh” for me. I like it roasted. Almost burnt (stift-style) and coated in fresh herbs. Then topped with any number of random creations. I also like them in protein shakes like the butternut-banana one I posted Monday. Need to try it with kabocha… mmmm…

  16. 16

    Haha! Your freak flag! My husband tells me the locals at my asian market must think I’m nuts buying up all their squashes. Whatcha gonna do, the stuff is delicious. And now I’m suddently hungry after reading this, yum!

  17. 17

    Seriously, you are the reason that I tried kabocha squash. The Kabocha growers need to give you a contract or something.

  18. 18
    Sara Grambusch says:

    I bought a kabocha the other day, my “last one of the season” I told myself. But it wasn’t ripe or very good so obviously I need ONE MORE.

  19. 19
    Leslie Ocana says:

    So you cook them with the peel on? I bought one the other day and almost chopped my finger off LOL I thought the peel was supposed to be removed…Anywho thanks for your inspirational Kabocha Diaries 🙂

  20. 20
    Morgan says:

    Thanks to all your fabulous squash posts & the new found Asian market here in town, I am the proud owner of a “squash saw”! Yes the hubs thinks I am going to chop off a finger so I now have a kitchen-only small saw for my squash 🙂 it is going to take some getting used to though, I miss my machete moves on the kitchen floor with a huge cutting board!

  21. 21
    elizabeth says:

    I am loving your blog Kristen! Have you tried sweet dumpling squash? It is my FAVORITE! hugs from AR–Elizabeth

  22. 22

    Last time I went to the store I couldnt find that sqaush. They only had butternut and spaghetti squash and acorn. Is acorn close to kabocha? If not I guess Ill have to look other places

  23. 23
    marla-deen says:

    I must say, that’s a lot of squash photos!

  24. 24

    for the leftover squash, if you were to eat it later would you reheat it or just eat it cold? Also, for your ice cream would a blender work, or do you have to use a vitamix? And I dont have ice cube trays could I do small plastic containers? Sorry for all the questions, im making the squash today for the first time!

  25. 25
    Julie says:

    I LOVE LOVE LOVE kabocha squash. I’m pretty much obsessed.
    Usually, I cut it up into cube size pieces and bake them in the oven at 400 degrees Fahrenheit until tender.
    Then when it’s done, I sprinkle some cinnamon on the top and eat it just like that.
    Mmmm.. I love the sweetness, and I only eat it warm.. so good!
    I really want to try all the ways you dressed it up.. peanut butter? chocolate? seriously, you blew my mind.

  26. 26
    Amy says:

    ooohhhh yes! I could look at pictures of kabocha all freaking day! thank you for getting me into it 🙂 I’ve been a full blown addict for a few months now… haha! how much do you eat in a single serving? I must admit, I think I push the serving size a little., but it’s just SO good!!! 😀 thank you for all of your recipes and stories, they really brighten up my day 🙂


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