Paul Saladino· MD
This is my favorite type of squash. I can only get it in the United States. This is a kabotaa squash. And this is the best way that I found to get sort of more complex carbohydrates. ... I cook it in the oven for about 30 to 40 minutes, depending on the size of the squash, 400 450°. Then I scoop the inside of the squash out. I mix it with salt and some butter, preferably organic grass-fed, maybe raw butter.