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Autumn Vegetable Stir Fry
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

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.

Course: Dinner, Main Course, Weeknight Meals
Cuisine: Seasonal, Stir Fry, Vegetarian
Keyword: Broccoli, Brussels Sprouts, Butternut Squash, Edamame, Seasonal, Spaghetti Squash, Squash, Stir-Fry, Vegetarian
Servings: 4
Ingredients
  • 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
Stir Fry Sauce
  • 1/4 c soy sauce
  • 1 T honey
  • 1/2 t fresh grated ginger
  • 1/2 t minced garlic
  • salt and pepper to taste
Instructions
  1. 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. 

  2. 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.*

  3. Place the butternut squash in a microwave safe bowl. Add 2 T water and microwave on high for 2 minutes. 

  4. 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. 

  5. Prepare the sauce by whisking together the soy sauce, honey, ginger, garlic,  salt and pepper. 

  6. 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. 

  7. Add the roasted broccoli, Brussels sprouts and grated ginger to the pan and continue to cook for 3 minutes. 

  8. Add 1/2 c edamame and cook for 2 more minutes. Pour in half of the stir fry sauce and stir until heated through. 

  9. Add the spaghetti squash and the remaining stir fry sauce until thoroughly mixed. 

Recipe Notes

* These veggies will continue to cook once added to the skillet, so I don't roast them as long as I normally would.