1 package Cece’s Veggie Co. Organic Noodled Butternut Squash
2 Tbsp avocado oil
1/2 onion, chopped
2 large carrots, peeled and shredded
1/2 lb mushrooms, sliced
12 oz broccoli florets (if using frozen, let them thaw or steam in bag and add at the end)
1/2 red bell pepper, thinly sliced
2 Tbsp coconut aminos
1/2 Tbsp sesame seeds
- Heat a large skillet over med-high heat and add avocado oil. After 1 minute, add onions and sauté, stirring often for 1-2 minutes.
- Add carrots, mushrooms, broccoli and red bell pepper and continue to sauté until all veggies start to soften, 2-3 minutes.
- Add butternut squash noodles and coconut aminos and continue stirring until veggies are coated and have reached desired texture, about 3-4 more minutes.
- Remove from heat and stir in sesame seeds. Taste for seasoning and add in more coconut aminos and/or your favorite hot sauce, if desired. Enjoy!
This recipe was developed by Jacki Bolig, a Cece’s Veggie Co. influencer partner and fan! Visit her website Figgin Delicious and follow her on Instagram @figgindelicious for more delicious and healthy cooking inspiration!