Aloha noodles
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 99.8
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 292.3 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 3.1 g
- Protein: 2.7 g
View full nutritional breakdown of Aloha noodles calories by ingredient
Introduction
Spiralized butternut, yellow and green squash. Pineapple gives a Pacific flair to this "noodle" base for a tasty vegetable dish Spiralized butternut, yellow and green squash. Pineapple gives a Pacific flair to this "noodle" base for a tasty vegetable dishNumber of Servings: 6
Ingredients
-
3 clove Garlic
3 tsp Ginger Root
1 cup, sliced Onions, raw
1 cup, strips Green Peppers (bell peppers)
454g Zucchini (one green and one yellow)
113g Butternut Squash
0.25 cup, slivered Almonds
1 tbsp Extra Virgin Olive Oil
3 tbsp Kikkoman Low Sodium Soy Sauce
1 cup, diced Pineapple, fresh
Directions
Pre-spiralized 20 oz, mixed package of squashes made this so easy!
Set oven to 350.
Spray a baking pan with cooking spray.
Slice onion and pepper thinly and add to the pan.
Add the squash mixture, pineapple minced garlic, ginger and add oil.
Mix thoroughly to coat the veggies with the small amount of oil.
Add soy sauce and mix a bit.
Cook, mixing veggies for about 1/2 hour or until some of the vegetables start to brown- roast.
Remove from oven add almonds and stir.
Serve as a side dish or main meal with shrimp or chicken.
Serving Size: 6 1.5 cup servings
Set oven to 350.
Spray a baking pan with cooking spray.
Slice onion and pepper thinly and add to the pan.
Add the squash mixture, pineapple minced garlic, ginger and add oil.
Mix thoroughly to coat the veggies with the small amount of oil.
Add soy sauce and mix a bit.
Cook, mixing veggies for about 1/2 hour or until some of the vegetables start to brown- roast.
Remove from oven add almonds and stir.
Serve as a side dish or main meal with shrimp or chicken.
Serving Size: 6 1.5 cup servings