1. Heat oven to 400 degrees. Pierce squash all over with a fork, place on a baking sheet, and roast until tender, about 1 hour. Halve lengthwise, remove seeds, and rake with a fork from top to bottom to create 4 cups of long strands.

2. Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add squash and Brussels sprouts and cook, stirring occasionally, until squash is browned, 8 to 10 minutes. Transfer to a large bowl.

3. Add pork, spinach, and pad thai sauce to the skillet and cook until pork is heated through, about 3 minutes. Toss with squash-Brussels sprout mixture and season with salt and pepper to taste. Garnish individual portions with scallions before serving.

Source: Hannaford fresh Magazine, November - December 2015