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 tamari soy sauce
- 2 tablespoons creamy, no sugar added peanut butter
- 2 tablespoons tap water
- 1 tablespoon sugar free maple flavor syrup
- 1 tablespoon sesame oil
- 1 teaspoon minced or pressed fresh garlic
- 1/2 teaspoon ground ginger
- 1/2 teaspoon red chili peppers, crushed flakes
- 2 tablespoons olive oil
- 1/2 cup chopped yellow onion (80g)
- 4 cups spiralized fresh butternut squash (280g)
- 1 cup sliced fresh red bell pepper (92g)
- 3 cups spiralized fresh zucchini, with skin (226g)
- 1/4 cup chopped fresh scallions, tops & bulb (25g)
- 1/4 cup fresh cilantro leaves
- 1 ounce dry roasted peanuts
Directions:
- 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.
