The butternut squash curls into the most perfect noodles and coils to take the place of any regular pasta. They are just too fun! Toss them together with some fresh veggies, plump shrimp and a homemade sesame sauce and you have a winner of a stir fry dish.
- 1 large butternut squash peeled and with the bulb/bowl end of the squash set aside for another use (you will only be able to spiralize the “neck” of the squash)
- 1 red bell pepper, diced into 1/2 inch pieces
- 8 oz snap peas
- 16 oz raw shrimp, peeled, deveined and tails removed
- 2 tablespoons olive oil
- 4 tablespoons hoisin sauce
- 3 tablespoons soy sauce
- 1 teaspoon chopped garlic
- 1/2 teaspoon sesame seeds
- 1/2 teaspoon red pepper flakes
- 1 teaspoon honey
- Spiralize the butternut squash using the smaller noodle setting on the spiralizer. You can use the large noodle setting, but will need to adjust the cooking time of the noodles as they will take longer to cook.
- Heat a large saute pan over medium heat with the 2 tablespoons of olive oil. Add in the shrimp and cook until they are just cooked through and turn pink, about a couple minutes on each side. Season the shrimp lightly with salt and pepper and remove from the pan for later use.
- Add the butternut squash noodles to the pan and saute them for 5-8 minutes, or until they just start to cook through. Add in the snap peas and red bell peppers and saute for several minutes more, or until the peppers start to become softer.
- In a small bowl, whisk together the hoisin, soy sauce, garlic, sesame seeds, red pepper flakes and honey until combined. Pour the sauce over the butternut squash noodles and veggies in the saute pan and toss to coat. Add the shrimp back into the pan and toss again to combine. Cover the stir fry with a lid to steam the noodles for a few minutes. Remove the lid and serve the stir fry when the butternut squash noodles have reached desired texture. If you prefer them to be less crunchy and more soft, reduce the heat to medium-low and continue the saute process until they reach a firmness you desire.
- Prep Time: 15 minutes
- Cook Time: 30 minutes