This sweet winter squash is a great #healthy addition to your and your family’s meals because of the high nutritional yet low calorie content. Even better is that along with these benefits, due to its density, it’s still filling! This can be especially beneficial for diabetics as winter squash has a low glycemic index. While there currently isn’t definitive specific evidence about winter squash from controlled scientific trials, the nutrients in winter squash are linked to benefitting heart health, cholesterol, and possibly certain cancers.
I always like to try and add new vegetables to my meal preps. This sweet squash and shrimp dish can level up any dinner or meal prep. In Bangladesh this dish is called Mishti Kumra (literally sweet pumpkin). Now this isn’t your normal squash pumpkin – it’s actually green on the outside. We can get it at common local grocery stores in Texas (such as Food Town). I’ll try to get the prices and pictures of it next time I go to the grocery store. Due to coronavirus, I’m actually #dinner prepping… not meal prepping, so you would need to increase your serving size accordingly.
You can find more information about winter squash in this article from the Harvard School of Public Health:
Coat the bottom of the pan with oil (we used canola)
1/2 sliced onion
3 cloves of chopped garlic
10 frozen peeled shrimp
1 tsp turmeric
1/2 tsp cumin
1/2 tsp coriander
1/2 cup of water after seasoning is placed so it doesn’t burn
1 winter squash
Cover for about 10 minutes
Let it cook until soft (the smaller the cut of squash, the faster it will soften)
Garnish with cilantro
Other variations to the dish include adding chili powder to the seasoning or green chilis at the end.