Butternut Squash Lo Mein
This gluten-free, grain-free, and low carb lo mein will remind of you of your favorite takeout without all the questionable additives. Nothing beats homemade and you won't even know you're eating all veggies!
Servings 2 people
Ingredients
- 1 medium butternut squash peeled and spiralized
- 1 tsp peanut oil or coconut oil divided
- 1/2 yellow onion or 1 small yellow onion, sliced
- 1 red bell pepper sliced
- 8 oz. button mushrooms sliced
- 2 cloves garlic minced
- 3 cups kale or spinach
Sauce:
- 2 tbsp tamari gluten-free soy sauce OR coconut aminos (soy-free)
- 1 tsp maple syrup
- 1/2 tsp toasted sesame oil plain is fine too, just not as flavorful
- 1/2 tsp peanut oil omit for Paleo
- 1/2 tsp ginger minced, ground or juice
- 1/2 tsp turmeric
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- topping: sesame seeds
Instructions
- In a non-stick skillet, use 1/2 tsp peanut or coconut oil and heat over medium heat. Add butternut squash "noodles" and toss for 5-6 minutes with tongs until tender but al-dente. Set aside for later.
- In the same skillet, add remaining 1/2 tsp of oil and add your vegetables (sliced onions, peppers, mushrooms).
- Saute with a wooden spoon for approx. 3-5 minutes until soft. Now add in the minced garlic and stir, then add the kale and keep stirring until wilted and well mixed.
- Add your sauce and reserved squash "noodles", keep stirring with tongs and keep mixing until sauce has coated everything and noodles are as tender as you like them. Finally, top off with 1-2 tbsp of sesame seeds. and mix once more. Serve!