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Zoodles

thereshegoesagain
Posts: 1,056 Member
I just bought a spiralizer, made some zucchine noodles, tried to squeeze out water, sauteed in olive oil and topped with spaghetti sauce.
It's tasty but super watery.
What are your tips and tricks?
It's tasty but super watery.
What are your tips and tricks?
0
Replies
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I like them raw or sautéed very quickly. Another option is to use a thick sauce that relies on the water from the zucchini - like adding in some Neufchâtel, powdered peanut butter, or hoisin/oyster sauce.
Check out http://inspiralized.com/spiralizer-recipes/ for a ton of recipes.1 -
i use them raw in salads, but if i want them in a warm meal i usually bake them for a while - it seems to dry them out enough to stop the meal turning into a watery mess!1
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livingleanlivingclean wrote: »i use them raw in salads, but if i want them in a warm meal i usually bake them for a while - it seems to dry them out enough to stop the meal turning into a watery mess!
Yep that's what I tend to do I find sweet potato noodles are less watery and tend to make them more1 -
I saute very quickly. If you want them a little less watery, salt them about 10 minutes prior to cooking and squeeze out the water.1
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[quote sweet potato noodles... I need to try those![/quote]
Would these be called "spoodles"?1 -
thereshegoesagain wrote: »
I sure hope they would be called that!! In fact, I think you've officially named them for me lol.1 -
I just serve a sauce on them so I don't notice. Butternut squash "noodles" are delicious! I toss them with a little oil and roast them. So good! You need a robust spiralizer, though.1
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thereshegoesagain wrote: »[quote sweet potato noodles... I need to try those!
Would these be called "spoodles"?[/quote]
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Spoodles with bacon spinach and cashew nut sauce - it's lovely0
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