Total Time: 30 minutes Serves: 3
Recipe From: ChihYu Smith
Ingredients:
- ⅔ lb. Kabocha squash, butternut squash, or pumpkin, seeds removed
- 2 bulbs scallions chopped and separate white and green parts
- 3 tsp finely minced ginger
- 100 gram (3.5 oz.) enoki or fresh shiitake mushrooms optional
- 2 tbsp Avocado oil
- Coarse salt to taste
- ½ lb. ground chicken, turkey, or pork
- 1-2 tbsp chicken or vegetable stock or water
- Toasted sesame oil garnish, optional
- 7 oz. shirataki noodles, Fettuccine style optional
Directions:
- Scrub/wash the kabocha squash clean and pat dry. Dice it into thin pieces, about ⅛-inch in thickness and 1.5 to 2-inches wide. If use Kabocha, leave the green color skin on. If use butternut or pumpkin, peel the skin first.
- Prepare scallions and ginger. For enoki mushrooms, trim away about 1-inch of the root section and dice the bundle in half. Use your fingers to roughly tear them into small bite size strings. Set aside ready to use. If use shiitake, thinly slice the caps.
- In a well-heated large skillet, add oil. Saute ginger and white scallion parts with a pinch of salt over medium heat until fragrant, about 5-10 seconds. Turn heat to medium-high, add ground meat. Season with 2 pinches of salt and use a wooden spoon to break up the meat. Saute until it’s no longer pink, about 2-3 minutes. Add squash, mushrooms, and the sauce. Lower the heat to medium. Give a quick toss then add 1-2 tbsp stock and cover with a lid to simmer until the squash is tender, about 5-6 minutes. Stir occasionally.
- If adding low carb shirataki noodles, drain and rinse the noodles according to the package instructions. Toss the noodles in. Taste and make seasoning adjustments. Perhaps more coconut aminos or more salt, if preferred. Turn off heat. Drizzle with toasted sesame oil, if using. Garnish with green scallion parts. Serve hot or warm.