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Spiralized Butternut Squash Stir-Fry
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

A gluten-free, grain-free homemade version of a classic Asian noodle dish.

Course: Dinner, Lunch, Side Dish
Cuisine: American, Asian, Chinese, Gluten-free, Paleo
Keyword: Asian fare, Butternut squash dishes, Butternut squash noodles, Butternut squash spirals, Butternut squash stir-fry, Gluten-free recipes, Vegetable based stir-fry
Servings: 2 people
Calories: 250 kcal
Ingredients
  • 1 package butternut squash spirals
  • 1 tsp coconut oil divided
  • 1 small yellow onion, sliced
  • 1 red bell pepper, sliced
  • 8 oz. white mushrooms, sliced
  • 3 cloves garlic, minced
  • 3 cups kale, chopped
For the Sauce:
  • 2 tbsp coconut aminos OR gluten-free tamari sauce
  • 1 tsp maple syrup
  • 1/2 tsp sesame oil
  • 1/2 tsp ginger, minced
  • 1/2 tsp turmeric powder
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • sesame seeds for the topping
Instructions

  1. In a non-stick skillet, use 1/2 tsp of coconut oil and heat over medium heat. Add butternut squash spirals and toss for 5-6 minutes until tender but al-dente. Set aside in a bowl for later.

  2. In the same skillet, add remaining 1/2 tsp of oil and add your vegetables (sliced onions, peppers, mushrooms).

  3. Saute with a wooden spoon for approx. 3-5 minutes until soft. Then add in the minced garlic and stir, then add the kale. Stir for another 2 minutes or until well mixed. 

  4. Make the sauce in a small bowl or cup. Add your sauce and the spirals and keep mixing until the sauce has coated everything and noodles are as tender as you like them. Finally, top off with 1-2 tbsp of sesame seeds. and mix once more. 

Nutrition Facts
Spiralized Butternut Squash Stir-Fry
Amount Per Serving
Calories 250
* Percent Daily Values are based on a 2000 calorie diet.