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.
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.