zucchini "noodles"

I think I read this idea in the newspaper.  In any case, you can make a pretty decent substitute for fettuccine using zucchini squash.  Cut off the stem end of the squash, of course, and then peel strips of zucchini using a vegetable peeler until there's no more squash left.  I didn't peel the squash first, so a few of the "noodles" were green.   Your noodles will be as long as the squash was, basically.  Sautee them in whatever oil you choose rather quickly, like a stir fry, and then serve them as you like.  I used olive oil and sprinkled salt, pepper, paprika and oregano as I sauteed them.  My daughter said the next time we could cut the noodles in half lengthwise to make spaghetti, which we'll try next time.  The noodles hold together very well and don't fall apart.

I think part of the satisfaction of eating is the variety of texture as well as taste.  These noodles felt like real noodles in the mouth, so that was a very pleasant surprise.  Anybody else have ideas?

 

Hi All,

This forum has been an absolute life saver.  I was diagnosed in February of this year and I have learned so much from this forum.  I'm not a very "active" participant in the fact that I don't post much, but you can believe that I am an avid reader and follow the majority of your advice.  I am thrilled to say that I started the low carb diet on your board's advice in February and have lost 80 lbs since then and feel absolutely wonderful.  I've started exercising daily and am in better shape than I have been in years.

I've learned to LOVE salads and fresh vegetables!

I haven't tried this recipe yet, but saw it on a cooking show this weekend and can't wait to try it.  Wanted to pass it along:  The cook took broccoli florets and cauliflower florets (very small ones), beat one egg and tossed the florets in the egg, then rolled the florets in parmesan cheese.  She fried them in olive oil for just a couple of minutes, then after cooling, used them in a spinach salad - as a substitute for meat.  She said that she uses this as a substitute for french fries.  If any of you have tried this - can you let me know what you think.

I bought the spaghetti squash this weekend and plan on trying the recipe for that.

Please keep all the great threads going and thanks again to all of you - Forum Moderators/regulars and newbies!

Ok, last night I did the unforgivable and mixed some real (gasp!) spahghetti with my spaghetti squash. Tasted like heaven and was very satisfying. I followed my dinner with one tablespoon of psyllium fiber in a glass of water. This was something I learned as part of a diabetes study with Kelloggs and M.S.U. This morning's number was 104! I still don't know how this will affect my weight loss plan but it certainly was satisfying. Maybe that dreamfields (?) pasta is made with psyllium?

LL,
I find that if I microwave the squash and it's too moist I can do a quick saute with olive oil in a frying pan to get out a lot of the excess water. It's really neat that we can find vegetable alternatives to pasta because most of us have been raised on the stuff!

Thanks Jeannie! That was the one complaint both my daughters had - why is there so much water? I'll have to try that idea. I also look forward to trying the zucchini slices! These are some great ideas!

I have to add, when I got home from a meeting last night, my daughter (22) asked when I was going to make some more spaghetti squash spaghetti. Chalk one up for healthy eating!

hi everyone
I love the spagetti squash have been using it for a while it was a great recipe for weight watchers.
but has any one tried the bean sprouts use them for spagetti it is good thanks linda