1. Cook the noodles according to package directions, omitting salt and fat.
2. Combine onions and next 5 ingredients (through garlic) in a small bowl.
3. Bring 8 cups water to a boil in a large saucepan. Add cauliflower, carrot, and broccoli; cook 2 minutes. Add squash, and cook 1 minute. Drain vegetables in a colander. Combine noodles, onion mixture, and vegetables in a large bowl; toss to coat.
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|Serving Size: 1 Serving (340g)|
|Recipe Makes: 6|
|Calories from Fat: 47 (15%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 1376.6mg||47 %|
|Potassium 472.5mg||12 %|
|Total Carbohydrate 62.1g||18 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 60.1g|
|Protein 13.3g||19 %|
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Calories per serving: 324
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