Ingredients:

• 1 cup marshmallow fluff


• 8 oz cream cheese, softened

Instructions:

Mix marshmallow fluff and softened cream cheese together in a bowl until the mixture is smooth

Move the mix to a dish for serving

You can dip graham crackers, chocolate chips, or marshmallows in it

Ingredients:

• 1 medium spaghetti squash


• 1 cup broccoli florets


• 1/2 cup red bell pepper, diced


• 1/2 cup carrot, shredded


• 1/4 cup green onions, chopped


• 1/4 cup fresh cilantro, chopped


• 1/4 cup roasted peanuts, chopped


• 1/4 cup creamy peanut butter


• 3 tablespoons soy sauce


• 2 tablespoons rice vinegar


• 2 tablespoons honey


• 1 tablespoon sesame oil


• 1 clove garlic, minced


• 1 teaspoon fresh ginger, minced


• 1/4 teaspoon red pepper flakes adjust to taste


• Salt and pepper to taste


• Lime wedges for serving

Instructions:

Preheat your oven to 375F 190C

Cut the spaghetti squash in half lengthwise and scoop out the seeds and membranes

Place the squash halves, cut-side down, on a baking sheet, and bake for about 30-40 minutes or until the flesh is tender and easily shredded with a fork

Let it cool slightly

While the squash is baking, blanch the broccoli florets in boiling water for about 2 minutes, then transfer them to an ice bath to stop the cooking process

Drain and set aside

In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, minced garlic, minced ginger, red pepper flakes, salt, and pepper to create the Thai peanut sauce

Adjust the flavor to your liking by adding more honey or red pepper flakes if needed

Once the spaghetti squash has cooled slightly, use a fork to scrape the flesh into spaghetti-like strands and transfer them to a large mixing bowl

Add the blanched broccoli, diced red bell pepper, shredded carrot, chopped green onions, and chopped cilantro to the bowl with the spaghetti squash

Pour the Thai peanut sauce over the mixture and toss everything together until well coated

Serve the stuffed spaghetti squash immediately, garnished with chopped roasted peanuts and lime wedges

Enjoy your Thai Peanut and Broccoli Stuffed Spaghetti Squash!

Ingredients:

• 1/4 cup popcorn kernels


• 2 tablespoons olive oil


• 1/4 cup grated Parmesan cheese


• 1 teaspoon garlic powder


• Salt to taste

Instructions:

In a big pot, warm up the olive oil on medium heat

After adding the popcorn kernels, place a lid on it and shake it periodically for three to four minutes, or until the popping stops

Combine garlic powder and grated Parmesan cheese in a small bowl

After pouring the cheese mixture over the popcorn, toss to ensure even coating

Serve right away after adding salt to taste