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Kabocha Squash Salad
Kabocha Squash Salad

Before you jump to Kabocha Squash Salad recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

In general, people have been trained to think that “comfort” foods are terrible for the body and should be avoided. If your comfort food is candy or junk food this holds true. Otherwise, comfort foods can be extremely healthy and good for you. There are a number of foods that basically can boost your moods when you consume them. If you are feeling a little bit down and you’re needing an emotional pick me up, try some of these.

Put together a trail mixfrom various seeds and nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, and so on are all wonderful for elevating your mood. This is because seeds and nuts have a lot of magnesium which raises your brain’s serotonin levels. Serotonin is a feel-good chemical that tells the brain how to feel at any given moment. The more of it you have, the more pleasant you are going to feel. Not just that, nuts, particularly, are a great protein source.

Now you can see that junk food isn’t necessarily what you should eat when you want to help your moods get better. Try some of these tips instead.

We hope you got benefit from reading it, now let’s go back to kabocha squash salad recipe. You can cook kabocha squash salad using 4 ingredients and 8 steps. Here is how you do it.

The ingredients needed to make Kabocha Squash Salad:
  1. You need 300 grams Frozen kabocha squash
  2. Get 2 to 3 pieces Individually wrapped processed cheese
  3. Get 1 Boiled egg
  4. Get 70 grams or (to taste) Mayonnaise
Instructions to make Kabocha Squash Salad:
  1. Put the frozen kabocha squash on a heatproof dish and microwave without a cover. Important: cook it for a bit longer than indicated on the frozen packet, to make it less watery and denser in flavor. I microwaved it for 8 minutes at 600 W.
  2. Edited: Keep you eye on the kabocha while you're cooking it and cover with plastic wrap if the kabocha is getting too dry.
  3. If it still feels water after you push a piece in with your finger, microwave it for a bit more, until the kabocha squash is cooked through. It should be creamy yet floury.
  4. If you cook it for too long, it will turn yellow as shown here. It'll be dry and grainy and not very nice, so be careful.
  5. While the kaboccha squash is cooking, cut the cheese up.
  6. Cut up the cooked kabocha squash into easy to eat pieces. (By cutting it up you'll get rid of more excess moisture.) Put the cut up cheese on top; it will soften with the residual heat. Leave to rest for a while until cool.
  7. Chop up the egg coarsely. The flavor will become milder with the egg.
  8. When the kabocha squash is cool, add the egg and mayonnaise, mix, and it's done. Taste, and add more mayonnaise and/or salt and pepper as needed.

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