I had quite an eventful weekend in San Francisco for the Outside Lands festival (which was epic!), but returned home to an empty refrigerator. So Tuesday, still completely exhausted from our non-stop four days of fun, I stopped at the grocery store on the way home from work to throw together an easy stir fry. I had my heart set on a pad-thai-like dish with spaghetti squash, shrimp and veggies. I got home, threw the squash into the oven to roast while I started prepping veggies, and only upon pulling the squash out of the oven did I realize that in my brain-dead state I grabbed a butternut squash at the store. Don’t you just hate when that happens?! So there I was fantasizing about Thai noodles with no noodles. Alas, it was getting late and I was getting hungry so I begrudgingly diced up the squash and threw it into the skillet with the rest of my ingredients. As it turns out, it was happened to be a very tasty stir fry! Generally I opt for the sweet butternut for my favorite rustic Fall dishes, but it went surprisingly well with my Thai inspired creation. Try it out for a new, yet quick, weeknight meal. First I ate the veggies with sautéed shrimp, and then as leftovers I piled them onto a portion of quinoa. Get creative with it!
Paleo Squash & Broccoli Stir-Fry (Difficulty-Easy; Serves 4)
For the Sauce:
- 1/3 c gluten-free soy sauce or liquid aminos
- juice from 1 lime
- 3 Tbsp organic rice vinegar
- 2 Tbsp raw honey
- 2 tsp sesame oil
- 1/2 tsp sriracha, or more to taste
- 1 tsp ground ginger
- coarse sea salt
For the Stir-Fry:
- 2 Tbsp organic virgin coconut oil
- 3 organic scallions, diced
- 3 cloves garlic, minced
- 1 lb organic broccoli, florets and stems diced
- 1 medium butternut squash
- 1 lb mushrooms, sliced
- 1/2 c shredded unsweetened coconut
- 1/2 c organic basil leaves
- chopped almonds and sesame seeds for topping
Make the Sauce: Combine all ingredients in a small bowl and set aside. Season with salt and sriracha or red chili flakes to taste. I put a lot of sriracha in mine as I LOVE spice!
Make the Stir-Fry: Heat the oven to 400°F. Place the squash onto a baking sheet and roast whole for 30 minutes. Meanwhile, heat the coconut oil over medium-high heat in a large skillet. Add the scallions and cook until slightly soft, about 5 minutes. Add the broccoli florets and stems and mushrooms and cook until slightly tender, about 5 minutes. Add the broccoli and cook an additional 1-2 minutes. Make a well in the center of the veggies and add the coconut to toast. Pour half of the sauce into the veggies and allow to cook down, about 2 minutes.
Once the squash is roasted and slightly cooled, peel and dice and add into the hot skillet with the remaining sauce and torn basil leaves to finish cooking a few more minutes. Remove from the heat and serve with quinoa, shrimp, or chicken, or your protein of choice. Garnish with sesame seeds and chopped almonds for a little crunch.