Squash Stir Fry Recipes

SAVORY VEGETABLE STIR-FRY

Steps:

• Heat the oil in a 12-inch skillet over medium-high heat. Add the yellow squash, zucchini, carrots and onion and stir-fry until the vegetables are tender-crisp.
• Stir the concentrated broth in the skillet and cook until the mixture is hot.

BUTTERNUT SQUASH AND KALE STIR FRY

Steps:

• Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat. Add the squash and sprinkle with the salt, chile powder and pepper. Cook for several minutes, turning gently with a spatula, until the squash is deep golden brown and tender (but not falling apart). Remove to a plate and set aside.
• In the same skillet, melt the remaining 1 tablespoon butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together.

SUMMER SQUASH STIR-FRY

Steps:

• Heat coals or gas grill for direct heat. In large bowl, mix zucchini, summer squash, pattypan squash and dressing. Place mixture in grill basket (grill "wok"). Reserve dressing in bowl.
• Cover and grill squash over medium heat 10 to 13 minutes, shaking basket or stirring squash occasionally, until crisp-tender. Return squash to bowl with dressing. Add tomatoes and cilantro; toss to coat.

ZUCCHINI/YELLOW SQUASH STIR FRY

Steps:

• Rinse zucchini and squash.
• Cut into thin slices, discarding stems and bottoms.
• Slice onion into thin rings.
• Spray a wok or large, covered frying pan with cooking spray.
• Melt butter in pan over medium-high heat.
• Add zucchini, squash and onion.
• Stir-fry for several minutes, until tender-crisp.
• Season with salt and pepper, to taste.
• Add 3 T water and cover.
• Reduce heat and simmer for 6-8 minutes or until mixture meets your criteria for doneness (We like ours slightly soft, others may prefer either crisp or very soft).

SUMMER SQUASH STIR-FRY

Steps:

• In a skillet, saute the zucchini, green pepper and onion in butter until crisp-tender. Stir in the tomato and ham if desired; heat through. Sprinkle with salt and pepper. remove from the heat. Top with cheese if desired; cover and let stand until cheese is melted.

SQUASH STIR-FRY

Steps:

• 1. In a wok or large skillet, heat the oil.
• 2. Add the squash, zucchini and bell pepper. Cook until tender.
• 3. Add remaining ingredients. Simmer for 20 minutes.
• 4. You can thicken sauce with cornstarch if needed. (1 Tbsp water mixed with 1 tsp cornstarch)

SQUASH AND BROCCOLI STIR-FRY

Steps:

• Combine lemon juice and honey; set aside. In a wok or large skillet, heat oil on medium-high. Add squash, garlic and ginger. Stir-fry about 3 minutes. Add the broccoli, celery and onion; stir-fry 3-4 minutes or until crisp-tender. Remove from heat and quickly toss with the honey mixture. Sprinkle with sunflower kernels. Serve immediately.

YELLOW SQUASH AND ZUCCHINI STIR FRY

Steps:

• Wash squash and zucchini and cut in half.
• Cut each half into about 1/2 inch slices.
• Heat oil in a large skillet or wok.
• When oil is hot add red pepper.
• Cook about 3 minutes.
• Add squash, zucchini, garlic, ginger, soy sauce, pepper flakes and salt.
• Cook about 4 minutes or more until the squash are ALMOST the texture you prefer over medium high heat.
• Add carrots and cook at least 2 minutes more until carrots are how you prefer.
• Adjust seasonings and add the cilantro and toss well.
• Serve immediately.

ZUCCHINI STIR FRY

Steps:

• In a large bowl, combine the chicken, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar. Set aside while you prep the remaining ingredients.
• In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, remaining 1 teaspoon apple cider vinegar, remaining 1 teaspoon sugar, the ginger, garlic, water, cornstarch, and red pepper flakes. Set aside.
• Trim off the ends of the zucchini. Cut in half lengthwise, then place the flat, cut sides on the counter. Slice crosswise into ¼-inch thick half moons. Thinly slice the onion.
• In a wide skillet, heat 1 tablespoon of the olive oil over medium-high heat. Once the oil is hot, add the chicken and its marinating liquid. Saute until the chicken is golden brown on the outsides and fully cooked through, about 3 to 4 minutes. Remove to a plate.
• Heat the remaining 1 tablespoon oil. Add the onion. Cook until tender and beginning to brown, 4 to 5 minutes.
• Give the sauce one more stir, then add it to the pan. Let cook 30 seconds, then add the sliced zucchini. Cook just until the zucchini begins to soften, about 3 minutes more.
• Remove from the heat, then stir in the reserved chicken. Serve hot with a sprinkle of sesame seeds and green onion as desired.

SPAGHETTI SQUASH STIR FRY RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Place the squash halves, cut-side up, on a baking sheet. Coat the exposed flesh with the canola oil, then sprinkle with ¼ teaspoon salt. Flip over so the cut side is down, then bake for 40-50 minutes, until the squash is just barely tender when pierced with a fork. Remove from the oven and let cool slightly.
• Line a baking sheet with 2 clean kitchen towels.
• Use a fork to scrape out the "spaghetti" strands from the squash onto the prepared baking sheet and season with the remaining ¼ teaspoon salt, tossing to distribute. Let cool for 30 minutes. The spaghetti squash can be made ahead and stored in the refrigerator in an airtight container for up to 2 days. If using from the cold, remove the squash from the refrigerator 30 minutes before cooking.
• While the squash is cooling, make the sauce: In a medium bowl, whisk together the cornstarch and cold water until smooth. Grate the garlic on a microplane directly into the bowl. Add the ginger, red pepper flakes, soy sauce, honey, sesame oil, and rice vinegar and stir to incorporate. Whisk in the water until smooth.
• Make the stir fry: Heat 1 tablespoon canola oil in a 12-inch skillet or wok over medium-high heat. Add 1 clove of garlic and stir for about 30 seconds, until fragrant. Add the chicken, ⅛ teaspoon red pepper flakes, and ½ teaspoon salt and stir to coat. Cook the chicken for 6-8 minutes, letting it brown without stirring, until no pink remains and the chicken is cooked through. Transfer the chicken to a plate or bowl.
• Reduce the heat to medium. Without wiping out the pan, add the remaining tablespoon canola oil, remaining garlic clove, and remaining ⅛ teaspoon red pepper flakes and cook for 30 seconds, until fragrant. Add the bell peppers and broccoli, stir to coat, then deglaze the pan with the water, scraping up all the browned bits stuck to the bottom of the pan. Cook, stirring occasionally, until the broccoli is starting to soften, 8-10 minutes.
• Add the carrots and cook for another 2 minutes, then add the snow peas and season with a pinch of salt. Cook for another 2-3 minutes, until all of the vegetables are tender. Transfer the vegetables to the plate with the chicken.
• Roll up the spaghetti squash in the kitchen towels and wring to squeeze as much water as possible.
• Add 2 tablespoons of sauce to the pan and let come to a simmer, then add the spaghetti squash and stir constantly until heated through, 1-2 minutes. Divide the squash among serving bowls.
• Pour the remaining sauce into the pan and let simmer for about 1 minute, until thickened. Return the chicken and vegetables to the pan and toss to coat evenly in the sauce and heat everything through, 2-3 minutes. Divide among the bowls atop the squash. Garnish each bowl with thinly sliced scallions. Serve immediately.
• Enjoy!

SPAGHETTI SQUASH & PORK STIR-FRY

Steps:

• Preheat oven to 350 degrees F.
• Cut squash in half. Scoop out and discard seeds. Place each half, cut-side down, on a baking sheet. Bake until the squash is tender, about 1 hour. Let cool for 10 minutes then shred the flesh with a fork into a bowl. Discard the shell.
• Slice pork into thin rounds; cut each round into matchsticks.
• Heat a large wok over medium-high heat. Swirl in oil, then add scallions, garlic, ginger and salt; cook, stirring, until fragrant, 30 seconds. Add the pork; cook, stirring constantly, until just cooked through, 2 to 3 minutes. Add the squash threads and cook, stirring, for 1 minute. Add soy sauce, rice vinegar and chile sauce (or chile oil); cook, stirring constantly, until aromatic, about 30 seconds.

SPAGHETTI SQUASH STIR FRY

Steps:

• Roast the spaghetti squash according to these instructions. Once the spaghetti squash has finished roasting, allow it to cool off. Once cool enough to handle, use a fork to release the spaghetti squash strands.
• Chop the broccoli, cabbage, and carrots. Heat the avocado oil in a large skillet to medium heat. Add the broccoli, cabbage and carrots, cover, and cook until vegetables have softened but are still al dente, about 5 minutes.
• Add the spaghetti squash and the remaining ingredients. Continue cooking and stirring until ginger is fragrant, much of the liquid has evaporated, and vegetables reach desired done-ness, about 3 to 5 minutes.
• Serve alongside your favorite entree.

YELLOW SQUASH AND TOFU STIR FRY

Steps:

• Heat olive oil in a large skillet or wok over medium-high heat. Cook and stir garlic in hot oil until just fragrant, about 30 seconds. Add squash and zucchini, cook and stir until vegetables soften, about 7 minutes. Transfer squash mixture to a bowl.
• Place skillet back over medium-high heat, place tofu pieces in the skillet, and top with brown sugar and soy sauce. Cook and stir until each side of tofu is golden brown, 3 to 5 minutes.
• Return squash mixture to the skillet; cook and stir until heated through, about 3 minutes. Stir in Sriracha sauce and season with salt and black pepper.