Preheat a large skillet on high heat. Season your london broil on both sides with salt and pepper to taste and put it in the pan. Cook on both sides for 5-7 minutes or how long it takes to cook it through.
Take out of skillet and place on a cutting board to rest.
In a food processor puree the roasted red peppers. Then add almond butter, coconut milk, garlic powder, onion powder and mustard powder until all is blended together.
Add zucchini and squash to the hot pan used for the meat along with the sauce and mix together. Let cook for about 5-8 minutes, until the noodles are soft and cooked through.
Once your noodles are done, add your pasta to a dish, thinly slice your broil and lie on top of your pasta. Serve while hot.
Notes
SERVING SUGGESTION: A tossed green salad (lettuce -not iceberg-, salad veggies and low carb salad dressing).GLUTEN FREE: Make sure coconut aminos and red peppers are gluten free.NUTRITION: 607 Calories; 40g Fat (59.3% calories from fat); 49g Protein; 13g Carbohydrate; 4g Dietary Fiber; 116mg Cholesterol; 175mg Sodium. Exchanges: 1/2 Grain (Starch); 6 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat.