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Roasted Squash with Thai Curry Vegetable Filling
SEASONS AND SUPPERS11Ingredients
60Minutes
440Calories
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Ingredients
US|METRIC
3 SERVINGS
- 3 squash (small Carnival)
- 1 Tbsp. vegetable oil
- 1 onion (large, roughly chopped)
- 2 Tbsp. curry paste (green Thai, can use red or yellow curry paste)
- 400 mL coconut milk (I used full fat, but you can use lite, mixed with 2 tsp. cornstarch)
- 1 Tbsp. fish sauce
- 1/2 lime
- 1 piece lemongrass (or 1/2 tsp. lemongrass paste)
- basil leaves
- 1 red chili pepper (small, core and seeds removed and diced, or you can use any red-coloured pepper)
- 85 grams baby spinach leaves (3 oz./ 2 cups, packed)
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat330 |
| % DAILY VALUE |
| Total Fat37g57% |
| Saturated Fat29g145% |
| Trans Fat0g |
| Cholesterol |
| Sodium490mg20% |
| Potassium940mg27% |
| Protein5g |
| Calories from Fat330 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber6g24% |
| Sugars10g |
| Vitamin A10% |
| Vitamin C40% |
| Calcium10% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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