Please follow the instructions of your spiralizer when spiralizing the vegetables. Zucchini and squash noodles will be long, we recommend cutting with scissors every 6 inches as they are spiralized.
First make the carrot noodles and set aside in a separate dish (they take longer to cook then squash.)Now make your zucchini noodles and squash noodles. They can be in the same bowl, they get added together.
Heat a saucepan over medium heat and add in the butter and olive oil. Once the butter is melted (or oil is heated if not using butter), add in the onion and carrots. Cook for about 3-5 minutes, until the onions start to become translucent.
Add in the garlic, salt, pepper basil and oregano. Stir to mix well.
Add in the zucchini and squash and cook for about 5 minutes or until the noodles are at the desired consistency, stirring frequently so it gets heated and cooked evenly. They are ready to enjoy!
Notes
Nutritional values are estimated and the servings here are as a side dish.Please note that you can use all butter but if you do, butter does burn easier and it is one of the reasons I add the oil. Just keep add the onions and carrots as soon as the butter is most of the way melted.The carrots need to be thick spiralizers. Too thin and you won't really get any noodles from them. I use the thickest ones I can find and try for at least 1 and a half inches thick at the top.Squash shouldn't be more then 3 to 3 and a half inches thick.This was edited to add basil and oregano, the original recipe did not.I like to sprinkle hot pepper and parmesan cheese, but serve it up how you would enjoy it.