Butternut squash takes on the role of lo mein noodles in this colorful and flavorful dish. The noodles are stir-fried, but they hold up well and are tossed with bell peppers, mushrooms, greens, and a yummy ginger-tamari sauce. Once you try it, it will become a regular dish in your dinner rotation.
Butternut Squash Lo Mein [Vegan, Gluten-Free]
For the Lo Mein:
- 1 medium butternut squash, peeled, and spiralized
- 1 teaspoon peanut oil or coconut oil, divided
- 1/2 yellow onion or 1 small yellow onion, sliced
- 1 red bell pepper, sliced
- 8 ounces White Button mushrooms, sliced
- 2 cloves garlic, minced
- 3 cups kale or spinach
For the Sauce:
- 2 tablespoons tamari
- 1 teaspoon maple syrup
- 1/2 teaspoon toasted sesame oil or use regular sesame oil, if you can't find toasted
- 1/2 teaspoon peanut oil
- 1/2 teaspoon ginger, minced, ground, or juiced
- 1/2 teaspoon turmeric
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Sesame seeds, for topping
- In a non-stick skillet, use 1/2 teaspoon peanut or coconut oil and heat over medium heat. Add butternut squash "noodles" and toss for 5-6 minutes with tongs until tender but al dente. Set aside for later.
- In the same skillet, add remaining 1/2 teaspoon of oil and add your vegetables (sliced onions, peppers, mushrooms).
- Sauté with a wooden spoon for approximately 3-5 minutes until soft. Now add in the minced garlic and stir, then add the kale and keep stirring until wilted and well mixed.
- Add your sauce and reserved squash "noodles", keep stirring with tongs and keep mixing until sauce has coated everything and noodles are as tender as you like them. Finally, top off with 1-2 tablespoons of sesame seeds. and mix once more. Serve.