Nutrition and Labeling - Made the best stir fry last night

Originally last night, I planned to eat my typical Friday night dinner (grilled salmon/baked sweet potato/broccoli). I was at Trader Joe's and noticed they had pre-cut, packaged butternut squash. I have always wanted to try more squashes but I have been intimidated by the thick rinds. Since I already had some Morning Star Farms steak strips at home (23 grams of protein per serving!! (http://www.kelloggs.com/cgi-bin/brandpages/product.pl?product=4970&company=23)) I decided to try a stir fry.

I put the butternut squash still in the package in the microwave for 5 minutes per the directions on the package (it ended up a little soft, I would do 4 minutes next time). Sliced up an onion, a red pepper. I had half a package of crimini mushrooms left over from my disastrous home made pizza adventure (long story). I also had a little fresh ginger left over from a tofu stir fry a couple of weeks ago.

I sauteed the onion, garlic, ginger in a little canola oil and then added a whole package of frozen "steak" strips. After a few minutes, I added the peppers. After 5 minutes, I added the squash, mushrooms and a couple of handfuls of spinach leaves. I threw in a little Saigon Sizzle stir fry sauce.

I served it over half a package of Trader Joe's organic frozen brown rice (just microwave for 3 minutes). It was SO GOOD and colorful and made enough for 3 meals. I know I'm definitely having it for dinner again tonight!!

Wow, that sounds good. I love all kinds of squash, but never thought to put a winter/hard squash into stir fry. You shouldn't be intimiated by the rinds though. You can cook these squashes (is that a word? :lol: ) in the microwave or oven the same way you do spaghetti squash - without peeling. I often just cut them up and steam them then scrape the soft squash off the rinds (just don't burn your hands!) Now I want squash for dinner! :) Luckily I'm going to the grocery in a little bit so I can get some.

I had pumpkin in a curry at a Thai restaurant before, that's what gave me the idea the butternut squash might be good, too. Plus, it was already pre-cubed and ready to go!