Squash aren’t just for looking pretty on your doorstep during fall. No siree! They’re for slicing open, coating with olive oil, and roasting to caramelized perfection. We take it up a notch (or seven) by stuffing ours with a sauté of ground turkey, red peppers, and slaw mix, seasoned with a melange of Asian flavors including ginger, ponzu sauce, soy, and a touch of red pepper flakes for heat. Aside from being super tasty, this dish is also low-calorie and super quick to make!