Autumn Vegetable Stir Fry
Quick, yes or no. Want a recipe for the easiest autumnal stir-fry that has solved my expiring produce problem? Today I’m sharing my recipe for Autumn Vegetable Stir fry. This recipe is amazing because you can throw just about anything in the skillet (or wok, if you want to go authentic) – any protein, any veggies in your fridge, rice or noodles, anything goes! And if you are not already sold, I’ll just go on and on about how easy this recipe is.
The most cumbersome part is preparing the spaghetti squash. That squash is a tough chop! But as it roasts, you toss a couple of other veggies into the oven, whisk up some sauce and microwave some butternut squash. Then mix it all together in a wok or skillet for a few minutes with the delish soy/honey/ginger combo. There you go; your healthy, fall-inspired meal is ready!
As fall gets into full swing your weeks are probably hectic with sports, Halloween costume planning, raking leaves, and Fantasy Football (eye-roll). Don’t waste time fussing over getting dinner on the table when you can make this surprisingly healthy and hearty meal that fits right into your autumn lifestyle. With dinner done and so few dishes to do, you’ll have plenty of time to jump into a pile of those leaves you just raked. Well, unless you are worried about the increase in the tick population or you live here where the temps are in the high 80s and leaves are still very much on the trees. Maybe you can celebrate by organizing your fantasy team for the game tonight.
Autumn Vegetable Stir Fry is a healthy and hearty way to enjoy your favorite seasonal veggies! Fall flavors come together for a delicious autumnal dish.
- 1 spaghetti squash
- 5 T olive oil, seperated
- 2 c broccoli florets
- 2 c Brussels sprouts, stems removed and halved
- salt and pepper to taste
- 1/4 t fresh grated ginger
- 2 c butternut squash, cubed
- 6 oz frozen edamame
- 1/4 c soy sauce
- 1 T honey
- 1/2 t fresh grated ginger
- 1/2 t minced garlic
- salt and pepper to taste
Preheat oven to 400. Cut the spaghetti squash in half and scoop out the seeds. Drizzle the squash with 2 T olive oil and rub into the squash. Sprinkle with salt and pepper and place face down on a sheet pan. Roast for 40-45 minutes and set aside until cool enough to handle.
While the spaghetti squash is roasting, in a roasting dish, toss the broccoli and Brussels sprouts with 1 T olive oil and salt and pepper. You can also add 1 t of soy sauce and 1/2 minced garlic if desired. Place into the oven for 12 minutes.*
Place the butternut squash in a microwave safe bowl. Add 2 T water and microwave on high for 2 minutes.
Once the spaghetti squash has cooled slightly, use 2 forks to remove the squash from the outer shell. As you shred, the squash will come away in spaghetti-like strands.
Prepare the sauce by whisking together the soy sauce, honey, ginger, garlic, salt and pepper.
Using a large, non stick skillet or a wok, heat 2 T olive oil on med-high until hot. Add the butternut squash, season with salt and pepper. Cook for 6 minutes.
Add the roasted broccoli, Brussels sprouts and grated ginger to the pan and continue to cook for 3 minutes.
Add 1/2 c edamame and cook for 2 more minutes. Pour in half of the stir fry sauce and stir until heated through.
Add the spaghetti squash and the remaining stir fry sauce until thoroughly mixed.
* These veggies will continue to cook once added to the skillet, so I don't roast them as long as I normally would.