Ask any Dietetics major and I am pretty sure that 99% of them would say squash is the highlight of the leaves changing and the temperatures dropping. From butternut, buttercup, acorn, carnival and spaghetti, I most certainly do not discriminate.
Did you know that 1 cup of squash provides you with 1/2 the RDA for Vitamin C and 4.5x the RDA for Vitamin A!? My potential papercuts are shaking in their boots (Source)
To say I am addicted would be an understatement. Combine squash with my love of Thai/Chinese food and it is a recipe for greatness!
Thai Peanut Teryaki Pineapple Stuffed Squash
- 1 carnival squash (or any other squash of your choice!)
- 3 Aidell‘s Teryaki Pineapple Chicken Meatballs
- 2 oz Rice Noodles
- 3 TBSP Archer Farms Thai Peanut Sauce
- Brussel Sprouts
- Seasonings: garlic powder, garam masala
- Preheat the oven to 475
- Slice the squash in half and deseed
- Spray with non-stick cooking spray and season
- Place in over for 25-30 minutes
- After 30ish minutes have ellapsed, preheat a nonstick pan and boil pasta water
- Cut meatballs & brussels sprouts up and place on heated nonstick pan; sautee until browned
- Once the pasta water comes to a full boil, cook pasta for amount of time on the box
- After pasta has cooked and meat is browned, drain the pasta and add meatballs & brussels sprouts into the pasta pot
- Top with Thai Peanut Sauce and mix thoroughly
- Take squash out of the oven and stuff with pasta mixture
- Put back in the over for another 10ish minutes (I usually do the dishes!)
If you are not a huge squash lover, well then I hate to say it but friendship over Good thing my roommate loves the root vegetable just as much as I do or there would be serious problems.
What is your favorite squash? Any good recipes?