Sunday, July 17, 2011

Roasted Squash and Seaweed Stir-Fry Noodles

One of my favorite things ever is to serve food inside of other food. Bread bowls...taco shells...watermelon bowls...crepes... they all give me a small thrill. This is probably one of the reasons I like pie so much, because there is crust AND filling. It's like eating two foods at once, two foods that go perfectly together.

So, naturally, I like serving things inside of squash. The little cavity where the seeds hang out is a perfect place to dish out some other meal, and the sweetness of the squash serves as a great contrast to more savory meals. Here's one that I tried out the other day.

Roasted Squash and Seaweed Stir-Fry
For the squash:
Brush two halves of an acorn squash with butter, sprinkle with brown sugar and sea salt. Place cut-side down on a baking sheet and bake at 350 for about a half hour, or until the squash is soft all the way through.

For the stir-fried noodles:
In just a touch of olive oil, fry onions, garlic, ginger, mushrooms, snap peas, and dried seaweed together. You could really do any sort of stir fry you like: add some meats, add your favorite veggies, etc. Once the veggies are cooked, dash in some rice vinegar and some salt and pepper. In a separate pan, cook thin rice noodles. Drain the rice noodles and stir into the stir fry. Serve over top the baked squash.


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