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Recipes
Shopping list
Ingredients
- 1 tablespoon canola oil
- 1 (12-oz) package fresh broccoli florets
- 1 lb butternut squash spirals
- ⅔ cup teriyaki marinade
- 2 tablespoons fresh cilantro, finely chopped
- ¼ cup roasted peanuts, coarsely chopped
Steps
- Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add broccoli; cook and stir 2 minutes. Add squash spirals; cook and stir 4–5 more minutes or until vegetables are tender.
- Pour in marinade and toss to coat. Place vegetables on serving platter; top with chopped cilantro and peanuts.
Other Preparation Methods
- Sauté: Melt 2 tablespoons garlic-herb butter in large, nonstick sauté pan on medium. Stir in 1 lb squash spirals and cook 2 minutes. Pour in ½ cup vegetable stock and 2 tablespoons sweet chili sauce; cook and stir 2–3 minutes or until spirals are tender and sauce has thickened.
- Deep Fry: Heat oil in deep fryer to 325°F. Fry 1 lb squash spirals 2 minutes (in batches) or until crispy. Sprinkle with seasoned salt and serve in a salad or over a casserole.
Amount per ¼ recipe serving: Calories 230, Total Fat 8g, Sat Fat 1g, Trans Fat 0g, Chol 0mg, Sodium 1700mg, Total Carb 33g, Fiber 6g, Sugars 13g, Protein 8g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 10%