Buttered squash noodles

Adapted from 30 Day Guide to Paleo

2 yellow squash
2 green zucchini squash
1 T grass fed butter (I use Kerrygold)
salt/pepper
2 T fresh oregano (or 2 t dried)
2 T fresh basil (or 2 t dried)

Using a vegetable peeler, slice the squash longwise into ribbons.  Stop when you reach the seeds and discard the core.

Melt the butter in a skillet.  Add the squash and toss with the butter.  Add the herbs and saute the squash till tender which doesn't take very long.  This looks like a lot of squash to start with but it cooks up quick.  This will only serve 2.

24 g carbs for the entire recipe.