It’s always good to have a variety of ways to prepare vegetables so that you do not get stuck in a rut. I have really enjoyed spaghetti squash this winter, but I usually end up just making spaghetti with it. I decided to step outside of my comfort zone and make an Asian style noodle dish. These noodles would pair perfectly with my Low Carb Teriyaki Meatballs.
You may read the ingredients and wonder what some of them are. Coconut aminos, for example, may not be part of your normal low carb or paleo pantry. Coconut aminos is a soy free substitute for soy sauce and you can read more about it here. I love using coconut aminos in my sauces and to me it tastes much better than soy sauce (slightly sweet and less salty). Another ingredient that may be new to you is fish sauce. I first learned about fish sauce from Nom Nom Paleo and I have to admit I was hesitant to try it. Let me warn you to never smell the fish sauce because since it is made from anchovies is has a not so pleasant smell. Despite the smell, the fish sauce really adds a great depth of flavor without tasting fishy (plus a little goes a long way). I definitely recommend giving the fish sauce a try and make sure you use the Red Boat brand because it is sugar free.
