Low Carb Squash Noodles with Peanut Sauce
11.1g
Net Carbs
5.2g
Protein
14.5g
Fat
3.3g
Fiber
201
Calories
Cooking tip: We like linguini size noodles for this recipe but make this recipe your own by using your favorite shape of vegetable noodles. Thinner noodles will take less time to cook, while thicker noodles might take longer, so be sure to test the veggies for tenderness as you go. Ideally the butternut squash noodles should be tender but not mushy, and the zucchini noodles should be al dente, or tender crisp.
Ingredients:
- 2 tablespoons tap water FNDDS
- 2 tablespoons tamari soy sauce USDA
- 2 tablespoons creamy peanut butter, natural Smucker's
- 1 tablespoon sugar free maple flavor syrup, Maple Grove Farms
- 1/2 cup fresh yellow onion, chopped USDA
- 1 teaspoon fresh garlic FNDDS
- 1/2 teaspoon red chili peppers, crushed flakes USDA
- 1/2 teaspoon ginger, ground USDA
- 1 tablespoon sesame oil FNDDS
- 2 tablespoons olive oil USDA
- 2 cups fresh butternut squash USDA
- 1 cup fresh red bell pepper, sliced Canadian Nutrient File
- 2 cups chopped fresh zucchini, with skin USDA
- 1/4 cup fresh scallions, tops & bulb, chopped USDA
- 1/4 cup fresh cilantro, leaves USDA
- 1 ounce dry roasted peanuts FNDDS
Directions:
Ingredient notes: Two cups of fresh butternut squash equates to 4 cups spiralized butternut squash, or 280g. Two cups chopped zucchini equates to 3 cups spiralized zucchini, or 226g.
- In a small bowl whisk together soy sauce, peanut butter, water, sugar free maple syrup, sesame oil, minced or pressed garlic, ground ginger, and red pepper flakes until very well mixed. Set aside.
- In a large skillet, warm olive oil over medium heat. Add chopped onion and sauté, stirring frequently, until becoming translucent, about 2 minutes. Add linguini size butternut squash noodles and julienned red bell pepper, sautéing until almost tender, about 6 minutes. Add linguini size zucchini noodles and continue to sauté until warmed, but still al dente, about 2 minutes. Remove from heat, toss with peanut sauce and sprinkle with sliced scallions, chopped fresh cilantro, and chopped peanuts. Serve while warm. One serving is a rounded ¾ cup vegetable noodles with sauce.
