Butternut Squash Noodle Stir-fry

Stir-fry Butternut Squash Noodles

As an avid follower of The Real Food Dieticians, they recently introduced me to butternut squash noodles from The Veggie Noodle Co.  Both the beets and butternut squash noodles were available at my neighborhood Sprouts.  I couldn’t resist trying the butternut squash noodles in a stir-fry since I prefer veggie noodles or cauliflower rice to pasta or rice.

Admittedly owning a hand-held spiralizer can be a real chore when spiralizing sweet potatoes or butternut squash!  These ready-made noodles make it easy to add color, flavor and nutrients into almost any recipe.

Spiralizers

These noodles got me wondering about the spiralizers on the market today and the pros and cons of each.  Spiralizers come in two categories;

  • Hand-held
  • Hand-crank
    • Pros – makes spiralizing fast and easy, most come with suction cups to hold them down
    • Cons – hard to store, more expensive
    • Top 3 out there*

*I ranked these based on seller ratings and price, highest to lowest, on Amazon (let’s be honest – who goes to the store anymore with free two-day shipping?!)

Veggie Noodles

Whether you are looking to use your new spiralizer or try Veggie Noodle Co. noodles here’s a quick and easy recipe that’s packed with flavor!  Most of all, these spiralized noodles add in more veggies to every meal.  A Win-Win!

Butternut Squash Noodle Stir-fry

Prep

Cook

Total

Yield 2-3 servings

Ingredients

2 T. ghee (I like 4th and Heart, thanks Erica)

3/4 lb. ground chicken

3 to 4 T. Veri Veri Teriyaki Sauce (the only store-bought teriyaki sauce worth eating!)

1 medium zucchini (I cut mine into fries with my mandolin)

1 large red bell pepper, cored and sliced

1 package butternut squash noodles (or about 10 oz. of your own spiralized squash)

1/2 c. roasted, unsalted cashews

pinch of salt

Instructions

1. Heat 1 T. of ghee on medium-high heat in a large skillet.

2. Add the ground chicken, cook partially and then add the teriyaki sauce and cook the sauce into the meat. If making this recipe without meat, add the sauce at the end.

3. Add the zucchini, cook and stir for a minute or two and then add the red bell pepper.

4.  Let this mixture cook while heating another pan on medium-high heat.

5.  Add the other tablespoon of ghee into the other pan and add the entire package of squash noodles.  Sprinkle with a pinch of salt.  Only cook these noodles for 3 minutes to prevent them from getting soggy.

6. Plate the noodles and top with the chicken/veggie mixture and cashews.

Notes

 

all of these ingredients were purchased at Sprouts except for the ghee (available on Amazon)

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