Traveling through life with a timer and sneakers

HMR Thai Curry in a Kabocha Squash Bowl

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The fabulous folks at HMR have a new entree! And after 300 days of being in the HMR box, I was super excited to sample a bite of this delicious new vegetarian entree!

The spice level is great – not to overpowering for those who don’t like spicy foods but with enough flavor development for those who do. I could see amping it up more with some crushed chili flakes or a chili salt if I was on Decision Free. Or perhaps adding some broth and making it a curry soup with a tablespoon of fat free sour cream!

Because I am now in Healthy Solutions, I decided to amp up the volume of the meal (and the cuteness) by utilizing a vegetable in my preparation.

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Kabocha squash is an Asian varietal of winter squash. It’s green on the outside but orange like a pumpkin on the inside and has flavors reminiscent of pumpkin. It’s super easy to prepare too!

Preheat your oven to 400 degrees. Wash and scrub the outside of the squash and then puncture it with a knife or fork multiple times to allow steam to escape. Then place it in a roasting dish with a half in to inch of water and bake for 30 to 45 minutes until the squash is soft/tender when you apply pressure. Cooking times vary based on your oven but also the size of the squash.

I used a knife to carefully cut a “lid” out of the top and then scoped out the seeds (if the squash is fresh from the oven be careful to avoid escaping steam!). A perfect bowl! I sprinkled a little flake salt inside the bowl to season the squash a bit.

I microwaved the curry entree for the requisite minute and spooned it into the bowl. It was AWESOME and incredibly filling.

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One response

  1. Anne

    Looks easy and delicious!

    September 13, 2014 at 4:16 am

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