Kabocha Yogurt Boats (with Edible Bowls!)

Just a super quick, thrown together dish that turned out delicious!


Made in the microwave with basically just TWO ingredients!!!


Sweet, silky-textured kabocha and tangy, creamy yogurt create a delectable pair…


And, even more exciting- you get to eat the bowl!!!



Kabocha Yogurt Boats (with Edible Bowls!)


1 med-small sized kabocha squash, cut and deseeded (or acorn squash)
100 grams homemade yogurt (or yogurt of choice)
1/2 tsp cinnamon
1/2 tsp stevia glycerite (or sweetener of choice if using unsweetened yogurt)


1. Microwave squash on high for 10 minutes by placing face down on a large plate, or until done. (Alternatively you could roast in an oven or steam)
2. Combine yogurt with spice and sweetener if using.
3. Invert your squash bowl onto serving dish and fill with yogurt.
4. Enjoy!

Microwaved kabocha

Microwaved kabocha

Kabocha bowl and yogurt

Kabocha bowl and yogurt

Kabocha boat

Kabocha boat!

And I added an extra dusting of cinnamon :)

And I added an extra dusting of cinnamon πŸ™‚




It almost reminded me of being a kid again, eating cereal. Not to say it’s really like that at all- more like oatmeal than anything, for the soft creamy texture…

Stirring it up!

Stirring it up!

And, you can mingle the flavours more by giving it a good stir!


Sooo good!!!

Alas, it is finished..

Alas, it is finished..

…But wait!

Eat the kabocha bowl!

Eat the kabocha bowl!

You aren’t done yet!


A kabocha cone!

A kabocha cone!

A kabocha wrap!

A kabocha wrap!

Ohh sad day..

Ohh sad day..

.. all done 😦

Ready to make your own edible kabocha bowl?

Shared on Waste Not Want Not Wednesdays,Β Whole Foods WednesdaysΒ and Allergy Free Wednesdays


15 thoughts on “Kabocha Yogurt Boats (with Edible Bowls!)

  1. We must think alike: last year I couldn’t stop mixing canned pumpkin and yogurt with stevia and cinnamon! This is much more elegant, though. I just bought a kabocha and made some homemade yogurt. What a coincidence. πŸ™‚ By the way, have you made kefir before? I’m trying to think of things to do with it other than just drinking it straight.

      • I haven’t made it before, but I’ve tried the store-bought kind. It’s a little like a cross between yogurt and buttermilk, and much healthier than regular milk. I’ll let you know if it works. The starter is out of stock on iherb last time I checked, though.

  2. This is really cool, I’ve been meaning to try kabocha – In a noisy car a friend of mine recently mentioned I should try kabocha – It thought she said kombucha, so I was like “oh yeah, I just posted a whole series on my blog on making kombucha” and she was like “oh wow, you grew kabocha?” and so the confusion continued until I realized she was talking about squash and I was talking about a drink.

    Thanks for sharing this on Waste Not Want Not Wednesday πŸ™‚

  3. {grins} I didn’t know that there was a squash called Kabocha! And you can eat the skins? How interesting! The squash look like butternut squash, which we have tons of. Hmm. I ought to go cook some of those up tonight. πŸ˜€
    This looks SOO good! I’m sugar free, so finding new recipes like this is always fun.

    (And I found it off the Waste Not Want Not link up). *grin*


  4. warning – do not eat the bowl! I ate a bit too much squash skin last winter and landed in the hospital with a bowel obstruction. Emergency resection and 3 weeks in the hospital all because of squash.

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