Low Carb Squash Noodles with Peanut Sauce Recipe

Name: Low Carb Squash Noodles with Peanut Sauce
Prep time: 15M
Cook time: 10 min
Total time: 25 min
Yield: 5
Ingredients: 2 tamari soy sauce USDA; 2 creamy peanut butter, natural Smucker's; 2 tap water FNDDS; 1 sugar free maple flavor syrup, Maple Grove Farms; 1 sesame oil FNDDS; 1 fresh garlic FNDDS; 0.5 ginger, ground USDA; 0.375 red chili peppers, crushed flakes USDA; 2 olive oil USDA; 0.5 fresh yellow onion, chopped USDA; 2 fresh butternut squash USDA; 1 fresh red bell pepper, sliced Canadian Nutrient File; 2 fresh zucchini, with skin USDA; 0.25 fresh scallions, tops & bulb, chopped USDA; 0.25 fresh cilantro, leaves USDA; 1 dry roasted peanuts FNDDS

11.1g
Net Atkins Count ^TM

Prep Time: 15 Minutes
Style:Asian
Cook Time: 10 Minutes
Phase: Phase 3
Difficulty: Easy

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

5.2g

Protein

14.5g

Fat

3.3g

Fiber

201.3cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

2 Tbsp tamari soy sauce USDA
2 Tbsp creamy peanut butter, natural Smucker's
2 Tbsp tap water FNDDS
1 tbsp sugar free maple flavor syrup, Maple Grove Farms
1 Tbsp sesame oil FNDDS
1 tsp fresh garlic FNDDS
0 1/2 tsp ginger, ground USDA
0 3/8 tsp red chili peppers, crushed flakes USDA
2 Tbsp olive oil USDA
0 1/2 cup fresh yellow onion, chopped USDA
2 cup fresh butternut squash USDA
1 cup fresh red bell pepper, sliced Canadian Nutrient File
2 cup, chopped fresh zucchini, with skin USDA
0 1/4 cup fresh scallions, tops & bulb, chopped USDA
0 1/4 cup fresh cilantro, leaves USDA
1 oz 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.

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.