Spicy Winter Squash & Mushroom Bowl
2
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 2 • Difficulty: Easy
This spicy winter squash bowl is packed with flavor. It uses oyster mushrooms because the large ridged pieces roast so well and soak up the sauce, but you can use other mushrooms, if you prefer. Kick up the heat with another half to full teaspoon of gochujang, a Korean red chili paste found in most major grocery stores or online food stores. Feel free to substitute acorn squash if delicata is not available.
Ingredients
Cooking spray
4 spray(s)
Sesame seeds
1 Tbsp
Gochujang hot pepper paste
2 tsp
Olive oil
1 tsp
Tamari sauce
1 tsp
Unseasoned rice vinegar
½ tsp
Uncooked delicata squash
1 pound(s), (1 medium) halved lengthwise, seeded, and cut in 1/2-inch slices
Oyster mushroom
4 oz, torn into large pieces
Cooked cauliflower rice
1½ cup(s), heated, divided
Cooked spinach
1 cup(s), or kale or Swiss chard, heated, divided
Toasted sesame oil
1 tsp, divided
Scallions
1 Tbsp, sliced
Instructions
1
Preheat oven to 425℉. Coat a sheet pan with cooking spray.
2
In a small bowl, combine sesame seeds, gochujang, olive oil, tamari, and vinegar. Toss with squash and mushrooms. Spread onto prepared pan and roast, stirring halfway through, until tender and browned around edges, 28 to 30 minutes.
3
Divide cauliflower rice and greens between two bowls. Top each bowl with half of squash and mushrooms. Drizzle each bowl with ½ tsp sesame oil and garnish with scallions.
4
Serving size: 1 bowl
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