Acorn Squash Noodle Bowl

🛒 Ingredients

• Acorn Squash 300 g · 120 kcal
• Olive Oil 14 g · 120 kcal
• Low-Sodium Tamari 30 g · 20 kcal
• Maple Syrup 20 g · 50 kcal
• Fresh Ginger 5 g · 4 kcal
• Garlic Cloves 6 g · 9 kcal
• Vegetable Broth 60 g · 5 kcal
• Toasted Sesame Oil 5 g · 45 kcal
• Carrots 60 g · 25 kcal
• Red Bell Pepper 75 g · 20 kcal
• Fresh Spinach 60 g · 15 kcal
• Green Onions 30 g · 10 kcal
• Toasted Sesame Seeds 3 g · 17 kcal

👨‍🍳 Instructions

1. Prepare the acorn squash: Halve the squash, scoop out seeds, and either spiralize into noodles or thinly slice into ribbons.
2. Roast the squash: Toss squash noodles with 1 tablespoon olive oil, a pinch of salt, and pepper. Roast at 200°C (400°F) for 15-20 minutes until tender-crisp.
3. Prepare the sauce: In a small bowl, whisk together tamari, maple syrup, grated ginger, minced garlic, vegetable broth, and toasted sesame oil.
4. Sauté vegetables: Heat remaining olive oil in a large skillet over medium heat. Add julienned carrots and sliced red bell pepper; sauté for 3-5 minutes until slightly tender.
5. Combine: Add the roasted acorn squash noodles and spinach to the skillet with the sautéed vegetables. Pour the prepared sauce over everything and toss gently to combine. Cook for 1-2 minutes until spinach wilts.
6. Serve: Transfer the noodle bowl to serving dishes. Garnish with chopped green onions and toasted sesame seeds before serving warm.