ADVERTISEMENT

Broccoli & Noodles with Squash Teriyaki Sauce

Broccoli & Noodles with Squash Teriyaki Sauce
Yields
5 servings

Squash lovers rejoice! Get out your sharpest knife, turn on that oven, and bring a wheelbarrow to your local market–it’s squash’s time to shine.

ADVERTISEMENT

ingredients

Squash Teriyaki Sauce

1
cup mashed, cooked squash or pumpkin (I used ½ an acorn squash)
1
clove garlic, minced
½
cup water
¼
cup tamari or soy sauce or shoyu
¼
cup rice vinegar
2
Tbsp sweet white miso
2
Tbsp extra-virgin olive oil
1
Tbsp toasted sesame oil
1
Tbsp honey or maple syrup
Chili flakes, to taste

Broccoli & Noodles

1
head broccoli, cut into bite-sized florets
2
zucchini, spiralized into noodles or very thinly sliced
1
lb(s) gluten-free brown rice spaghetti or soba noodles or spaghetti noodle of choice

To Serve

Sesame seeds
ADVERTISEMENT

directions

Notes

To roast squash, place a seeded, halved squash (acorn, butternut, or pumpkin), on a parchment lined baking sheet. Roast at 350ºF for 45 minutes to 1 hour, until very tender. Cool and scoop out flesh for use in this recipe.

Step 1

Add all ingredients to a blender or food processor and purée until smooth. If you don’t have a blender or food processor, you can whisk together all ingredients in a bowl, adding the water last, slowly (the sauce will be less smooth, but still delicious). Set aside.

Step 2

In a large pot of boiling water, cook brown rice pasta according to package directions (most brands take 8 minutes); during the last 2 minutes, add the broccoli. Drain and rinse with water. Add back to pot, along with zucchini noodles or slices and prepared Squash Teriyaki Sauce.

Step 3

If you want to eat it cold, toss all ingredients together and refrigerate for about 2 hours. If you want it warm (how I like it), cook over medium heat, (gently) tossing often, until very hot (about 5-8 minutes). To serve, garnish top with sesame seeds.

Rate Recipe

My rating for Broccoli & Noodles with Squash Teriyaki Sauce
ADVERTISEMENT