GARLIC THYME SQUASH NOODLES
I have been having a lot of fun with my spiral slicer, turning vegetables into something noodlesque. As is, this is a paleo dish. However, I like to add some fresh grated Parmesan and chopped flat leaf parsley on top. These “noodles” are fabulous plain but if you are looking for a sauce to use with them, you can find my Tomato Meat Sauce – HERE
Check out some of my other favorite low carb squash recipes:
- Hasselback Zucchini Pepperoni Pizza
- Mediterranean Zucchini Noodle Pasta
- Rainbow Vegetable Noodles
- Spaghetti Squash Alfredo with Pancetta and Peas
- Spaghetti Squash Carbonara
- 27 Low Carb Keto Pasta Substitutions
Sign up for updates to receive one week FREE of my low carb and gluten free meal plans:
2 Medium Zucchini Squash
2 Medium Summer Squash
¼ Cup Chicken Stock
2 Tbs. Garlic – Minced
½ tsp. Sea Salt
½ tsp. Black Pepper
½ tsp. Dried Thyme
(2 Tbs. Peace and Love)
Using a Julienne Peeler or a Spiral Cutter , slice your zucchini into “noodles” This can also be done by hand with a standard peeler, but it is much easier if you have a peeler or slicer.
In a large sauté pan or non-stick wok, heat chicken stock and garlic over medium-high heat.
Once chicken stock begins to simmer, add zucchini, squash, sea salt, pepper and thyme. Toss until well combined.
Sauté for 5 minutes or until “noodles” are tender. Drain excess liquid.
***Optional garnish – Parmesan cheese and chopped parsley***
Prep Time – 15 Minutes
Cook Time – 10 Minutes
Makes 4 Servings
Calories – 33
Protein – 2.5 g
Carbs – 6 net g
Fat – .5 g
You can order my books –Here
***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***
***Some links contained on this page are affiliate links and I may receive monetary compensation or other types of remunerations for any products purchased through these links***