Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place butternut squash, eggplant and water in large skillet or wok and cook on medium-high heat until tender. you may have to add more water as it cooks down. cook rice noodles according to package directions. drain and set aside. add remaining ingredients and simmer for 25 minutes. if the sauce is too thin, then mix the cornstarch with a tablespoon of sauce until dissolved and stir back into the skillet. cook 5 minutes or until thickened. serve over rice noodles.

Target recipe: cut in half lengthwise butternut squash; clean out bowl. wrap in foil; bake in 350 degrees oven until soft. cool; scoop out squash with teaspoon to measure 2 cups. combine all ingredients, mixing well. pour in a lightly greased 1 quart casserole. bake at 350 degrees for 1 hour or until set.