Recipe: Asian-style Squash and Spinach
Looking to add some color (and flavor!) to your plate? Try this Asian-style Squash and Spinach from our wellness experts.
Just because the outdoors are cold and gray, doesn’t mean your plate has to follow suit! Keep things colorful with our Asian-style Squash and Spinach, a feast for the eyes and the taste buds.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
Gorgeous butternut squash ― roasted to creamy, caramelized perfection ― and bright-green spinach are the nourishing heart of this dish. A little sesame oil and soy sauce, and a dressing made with lime juice, rice vinegar, scallions, cilantro and jalapeno, add a tangy, spicy pop. Loaded with nutrients and bursting with flavor, this dish has it all!
For the squash:
1 ½ pounds butternut squash, peeled
2 teaspoons toasted sesame oil
1 teaspoon less-sodium soy sauce
For the dressing:
2 tablespoons fresh lime juice
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
3 scallions, thinly sliced
½ of a jalapeño, seeded and chopped
⅛ teaspoon kosher salt
For the spinach:
16 cups firmly packed fresh spinach (about 4 bunches)
1 tablespoon raw, unhulled sesame seeds
½ cup fresh cilantro
Makes 4 servings.
184 calories, 7 g total fat, 1 g saturated fat, 6 g protein, 30 g carbohydrate, 5 g dietary fiber, 14 g sugar, 0 g added sugar, 0 mg cholesterol, 307 mg sodium
Source: Developed by Sara Quessenberry for Cleveland Clinic Wellness.