• 1 container (12 ounces) Dierbergs Fresh Cut Butternut Squash Noodles
• 1 cup diced red bell pepper
• 4 tablespoons Dierbergs canola oil (divided)
• Coarse salt and freshly ground black pepper
• ⅓ cup thinly sliced green onion
• 2 tablespoons white rice vinegar or white wine vinegar
• 1 teaspoon grated lime peel
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 to 3 teaspoons sriracha hot sauce
• ⅓ cup chopped fresh cilantro
• ⅓ cup coarsely chopped dry roasted peanuts

Arrange butternut noodles and bell pepper side-by-side on foil-lined jellyroll pan. Drizzle 2 tablespoons oil over top; toss each vegetable until well mixed. Season with salt and pepper.

 

Roast in 400°F. oven stirring halfway through cooking time until crisp-tender, about 12 minutes. Stir in green onions.

 

In 2-cup glass measure, whisk together the remaining 2 tablespoons oil, vinegar, lime peel and juice, honey, and sriracha until well mixed., Drizzle over noodles; toss until well mixed.

 

Stir in cilantro. Sprinkle peanuts over top.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 261
Cholesterol: 0 mg
Fat: 20 g
Sodium: 32 mg
Carbohydrates: 20 g
Protein: 4 g
Fiber:
Saturated Fat: N/A