Broccoli & Noodles with Squash Teriyaki Sauce

A fall-inspired teriyaki sauce made with creamy, sweet acorn squash!

Squash Teriyaki Sauce:
1 cup mashed, cooked squash or pumpkin (I used ½ of an acorn squash)
1 clove garlic, minced
½ cup water
¼ cup tamari or soy sauce or shoyu
¼ cup rice vinegar
2 tbsp sweet white miso
2 tbsp extra-virgin olive oil
1 tbsp toasted sesame oil
1 tbsp honey or maple syrup
Chili flakes, to taste

Broccoli & Noodles:
1 head broccoli cut into bite-sized florets
2 zucchini, spiralized into noodles or very thinly sliced
1 lb gluten-free brown rice spaghetti or soba noodles or spaghetti noodle of choice

To Serve:
Sesame seeds

View the full recipe at Yummy Beet →