Orange and Honey Glazed Asparagus Stir-fry
 
Prep time
Cook time
Total time
 
Sweet and savory vegetable stir fry over a tenderly cooked spaghetti squash. Topped with a orange and honey glaze reduction and chopped cashews.
Author:
Recipe type: Vegetarian
Serves: 4
Ingredients
  • 3 tablespoons olive oil
  • 1 cup carrots, sliced in ⅛” circles
  • ½ cup onion, cut in ½” pieces 1 cup red bell peppers, cut in ½” pieces
  • 2 cups asparagus, cut in 1” sticks
  • 2 cups mushrooms, cut in quarters
  • 1 clove garlic, minced
  • ¼ cup plus 1 tablespoon honey
  • ¼ cup apple cider vinegar
  • ¼ cup plus 2 tablespoons orange juice
  • 2 tablespoons plus 2 teaspoons gluten free tamari sauce
  • 3 teaspoons cornstarch
  • 1 average sized spaghetti squash (about 2 ½ pounds)
  • ¼ cup chopped cashews or pistachios for garnishing
Directions
  1. Preheat oven to 350 degrees. Wash squash and cut lengthwise. Scoop out seeds. Place face down in baking pan with ¼” water. Bake for 45 minutes to 1 hour until tender.
  2. While squash is cooking, prepare all vegetables by cutting into bite size pieces. Make sure to remove at least an inch from the bottom of the asparagus and discard. Keep veggie pieces separate as you will cook them at different times in the process.
  3. Prepare sauce by mixing honey, apple cider vinegar, orange juice, tamari sauce and cornstarch. Stir until cornstarch dissolves in liquid. Set aside.
  4. Heat 3 tablespoons olive oil over medium high heat in a large saucepan. Add carrots and onions and cook for 7 minutes, stirring frequently so as not to burn. Reduce heat slightly if needed.*
  5. Add red bell peppers and cook 3 minutes more, stirring frequently.
  6. Add asparagus and mushrooms and cook 7 minutes more, continuing to stir. Add garlic and cook an additional minute.
  7. Reduce heat to medium low. Pour ⅔ of sauce mixture over vegetables and stir until sauce becomes bubbly and thickens. Remove from heat.
  8. Pour remaining sauce into small saucepan. Bring to a light boil and stir until sauce is reduced by almost half and thickened.
  9. Arrange spaghetti squash flesh side up on platter. Divide vegetables evenly among squashes. Drizzle additional sauce over top of veggies. Garnish with chopped cashews or pistachios.
Notes
*Add 1 tablespoon at a time of water if pan gets to dry while cooking vegetables. Heat should be slightly hire than medium for sautéing.
Recipe by Breezy Bakes at https://www.breezybakes.com/orange-and-honey-glazed-asparagus-stir-fry/