Super Squash Stir-fry

Our 30 day challenge continues!  It's becoming more difficult to find "healthy" things to eat without just eating straight raw veggies and fruit non-stop.  But I came across this recipe for a squash stir-fry that involved cinnamon and other odd ingredients that made it not so healthy…so I changed it to fit our new eating regimen.  I have never really cooked with butternut squash and I thought it would be fun to try it in a stir-fry.

It's week one at our new gym and it's become increasingly tough!  We've done two power body classes this week so far, which has involved kettle bells, climbing, and resistance bands.  My husband, Jon and I are still pretty sore the next day, but I can feel my body getting stronger and the exercises are becoming easier.  I'm looking forward to more energy and more endurance!  I'm learning that what we eat is equally as important as the workouts…and we need both to see change in the 30 days.  So here we go!

This recipe can also be cooked with chicken, we used tofu, only because we're trying to eat mainly vegetables.  But any protein would work in this simple stir-fry!

Super Squash Stir-fry


1  (2lb.)  Butternut squash, peeled and cut into 1/2 inch cubes

1  Red pepper

1/2 Yellow onion

2 tbs  Sesame oil

1lb Chicken breast, cut into strips or 1lb. of diced extra firm Tofu

2 tbs Raw Honey (or an organic brand)

3 tbs Low-sodium soy sauce (or dilute regular soy sauce with 1:1 of water)

2 tbs Worcestershire sauce

2 tbs Rice wine vinegar

1/2 cup Chopped green onions


1.   Place squash in a skillet.  Add water to a depth of 1/2 inch.  Cook covered on high until squash is soft (a fork can easily pierce through).  Drain and set aside.

2.  Combine ingredients for sauce, whisk together until well combined. (soy sauce, honey, rice wine vinegar & Worcestershire sauce).  Set aside.

3.  Heat sesame oil in a large skillet or wok.  Add garlic, tofu, onions and red peppers.  Pour the sauce mixture in the wok.  Sauté ingredients until onions are translucent, about 4 minutes.

4.  Toss in the squash and coat evenly with sauce.  Serve over with rice or quinoa.

This colorful dish is a delicate balance of sweet and savory.  It's quick and easy and very nutritious!  We paired this with a tri-color quinoa. Delicious!