Everyone has their guilty pleasure food—the one that always tricks you into thinking it’s worth enduring a belly ache from gorging past the point of no return. The dish that makes extra gym time pale in comparison to the momentary bliss. Mine is pasta, gets me every time.
For those of you who share my pasta woes, you were probably thrilled when you discovered that there was a healthy alternative: spaghetti squash noodles. The day I learned that a cup of these noodles contained a mere fraction of the calories and carbohydrate content of pasta was the day I found out I have what it takes to cut up a winter squash. It’s no small feat. It takes some degree of boldness and frankly, endurance, to chop something the size and weight of a bowling ball into cubes.
If carving a rock-hard squash seems a little intimidating, there are safe ways to do it. And as with most things in life, the gratification that comes from conquering a tough task is worth the elbow grease, especially when it becomes a delicious, healthy meal.
Winter squash is well known as a health food, and several varieties—like butternut, acorn, and pumpkin—have had their time in the trendy food limelight, but there may be one you’ve overlooked.
The kabocha squash, or Japanese pumpkin, is a newer kid on the block making a strong appearance at the market these days. It has fewer calories and less than half the carbohydrates of butternut squash, while still delivering a rich, sweet flavor. It’s also one of the best sources of beta-carotene, a powerful antioxidant that protects against cancer and heart disease, and may even slow cognitive decline by reducing oxidative stress. Beta-carotene is converted to vitamin A in the body—essential for the immune system, healthy skin and vision—and provides a good dose of vitamin C, a natural anti-inflammatory.
