- Calories: 120
- Protein: 3 g
- Total Fat: 5g
- Unsaturated Fat: 5 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Total Carbohydrate: 20 g
- Dietary Fiber: 3 g
- Total Sugar:8 g
- Natural Sugar: 6 g
- Added Sugar: 2 g
- Sodium: 390 mg
Move over zucchini noodles, there’s a new veggie spaghetti in town. Introducing butternut squash noodles, also known as “boodles” according to my kiddie taste testers, after they gobbled down this recipe and asked for seconds. I serve the squash topped with a scrumptious orange-sesame sauce and garnished with toasted sesame seeds for a delicate crunch.
- Prep time
- Total Time
- • 1 tablespoon canola or grapeseed oil
- • 1 tablespoon grated or minced fresh ginger root
- • ¼ cup finely chopped scallion
- • ¼ cup orange juice
- • 2 tablespoon reduced-sodium soy sauce
- • 1 teaspoon honey
- • 1 teaspoon corn starch or arrowroot
- • 10 oz package butternut noodles
- • 1 cup cut green beans (blanched or steamed)
- • Star fruit, sliced as shown for garnish
- • Toasted sesame seeds for optional garnish
Get all your ingredients together (blanched, cut, measured and ready to cook). This recipe will come together very quickly.
In a small glass or cup, combine orange juice, soy sauce, honey and cornstarch or arrowroot. Stir until starch is dissolved
Warm the oil in a saucepan over medium heat. Add the ginger and scallion and sauté until wilted (about 1 minute). Stir and add the soy sauce mixture and let it come to a boil, scraping up any ginger that may be stuck to the pan. When this comes to a boil, reduce the heat to low and add the butternut squash noodles.
Toss the noodles in the sauce and allow them to soften up. Add the blanched or steamed green beans, toss and plate. Garnish each serving with a circle of star fruit slices, and top with a sprinkling of sesame seeds, if desired.