Squash noodles are super quick meal perfect for the Clean Program. The noodles are just barely cooked, so we get incredible flavor and texture while maximizing the enzymes and nutrients from these vegetables. Different types of squash come with a variety of nutrients that can help the with immune system, skin, heart health, and Type 2 Diabetes. Detox-friendly, tasty, and ready in minutes, this squash noodles recipe is one of our favorites. Modify with any vegetables or toppings you like; the possibilities are endless.
Serves 2 as a side or consider adding some protein to make a single serving meal
Squash Noodles Ingredients:
1 small zucchini or yellow squash
3 small carrots or 2 medium ones
3/4-1 cup shiitake mushrooms (no exact amount)
1/2 large yellow onion
1 tablespoon coconut oil
1/4 teaspoon sea salt
Directions:
Remove ends from zucchini and carrots. With a vegetable slicer, slice each vegetable into fettuccine-type strands, and set aside.
Begin heating 1 tablespoon of coconut oil in a medium or large pan on the stove (over medium-high heat).
Discard the ends of the shiitake mushrooms and cut each one in half. Set aside.
Roughly slice the onion and add to the heated coconut oil. Reduce heat to medium-low and caramelize until golden brown and fragrant. I add the 1/4 teaspoon of sea salt to help them sweat and release flavor.
Add the shiitake mushrooms when the onions are nearly done and then add the vegetable noodles, letting them cook with the onions for just 2 more minutes until softened, not cooked all the way through.
Divide into two bowls and serve warm.
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