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Butternut Squash Spiral Stir-Fry

Butternut Squash Spiral Stir-Fry
Total Time:
15 minutes


1 tablespoon canola oil
1 (12-oz) package fresh broccoli florets
1 lb butternut squash spirals
2/3 cup teriyaki marinade
2 tablespoons fresh cilantro, finely chopped
1/4 cup roasted peanuts, coarsely chopped


  1. 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.
  2. 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 1/2 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.

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Nutritional Information

CALORIES (per 1/4 recipe) 230kcal; FAT 8.00g; SAT FAT 1.00g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 1700mg; CARB 33g; FIBER 6.00g; SUGARS 13g; PROTEIN 8g; CALC 6%; VIT A 0%; VIT C 0%; IRON 10%

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