Zuchini Noodle alternative?

BusyBaer

I am so frustrated over the mass amounts of Zoodle recipes out there. They look so delicious, but I can't eat zucchini it throws my stomach for a painful loop. Anyone have a good substitute for these recipes, in particular the ones relating to red sauce (lasagna, spaghetti, etc.)? Spaghetti squash is impossible for me to get out of season where I live so that's a no-go for an alternative.

TavistockToad

any veg that you can make into a noodle type shape could be used? carrots, parsnip, or just chop up some cabbage?

Aint2Proud2Meg

I bet sweet potato would be awesome, it's like the one thing I haven't spiralized yet

A lot of people like shirataki or tofu shirataki noodles. They're ok if you rinse the bejesus out of them, but I find them cost prohibitive.

Have you tried spaghetti squash? I also like broccoli slaw in place of noodles in stir-fry and such.

acfisher88

Regular squash can be turned into noodles in the same way as zucchini, you don't need spaghetti squash specifically. Get one big enough and it should be easy to slice into lasagne sheets too

pinuplove

Am I the only person who just eats regular old pasta in properly measured portions? :huh:

I wouldn't think sweet potato would be much if any less calorie-dense than pasta (although it offers a better nutritional bang for your buck).

Chelsea_LO

I like to use cabbage and cut it in half then thinly slice it. Sauté with some onions, a pinch of basil and eat it with a ground turkey bolognese. I really enjoy it and is cheaper as far as yield goes than zucchini

MelanieCN77

Noodle alternative alternative

cheryldumais

Broccoli Stems are supposed to be wonderful. I use carrots often but I generally make a low fat alfredo for those. I also use Shirataki Noodles alot. The soy free ones are about 10 calories a pkg. Some people like them and some hate them, personally I like them. If you try them be prepared for a more rubbery texture and make sure you rinse them thoroughly. Also I put them in a no stick pan and heat to release some of the water to avoid making my sauce too runny.

nickssweetheart

pinuplove wrote: »

Am I the only person who just eats regular old pasta in properly measured portions? :huh:

I wouldn't think sweet potato would be much if any less calorie-dense than pasta (although it offers a better nutritional bang for your buck).

I eat whole wheat, but, yeah, I'm with you. I just weigh it before I cook it. If I just want a big bowl of something I do this:

Boil 4 oz of whole wheat pasta until one minute before desired tenderness, add 16 ounce bag of frozen stir fry vegetables, drain after one minute, toss with toasted sesame oil, soy sauce, a touch of rice vinegar, and garlic powder, and sometimes crushed red pepper.

Or this:

Boil 4 oz of whole wheat past until 30 seconds before desired tenderness, add 3 or 4 handfuls of spinach, then drain and toss with spaghetti sauce.

I'd rather have real pasta with a lot of veggies mixed in than try to trick myself into thinking a carrot is a pasta.

Lounmoun

Whatever vegetable you want.
Potato, sweet potato, parsnip, carrot, rutabaga, etc
http://inspiralized.com/spiralizer-recipes/

Shredded cabbage or broccoli slaw might be an option.

Need2Exerc1se

BusyBaer wrote: »

I am so frustrated over the mass amounts of Zoodle recipes out there. They look so delicious, but I can't eat zucchini it throws my stomach for a painful loop. Anyone have a good substitute for these recipes, in particular the ones relating to red sauce (lasagna, spaghetti, etc.)? Spaghetti squash is impossible for me to get out of season where I live so that's a no-go for an alternative.

Does it have to be a vegetable? If not, I'd suggest Fiber Gourmet pasta. 1/2 the calories of regular pasta.

TavistockToad

nickssweetheart wrote: »

pinuplove wrote: »

Am I the only person who just eats regular old pasta in properly measured portions? :huh:

I wouldn't think sweet potato would be much if any less calorie-dense than pasta (although it offers a better nutritional bang for your buck).

I eat whole wheat, but, yeah, I'm with you. I just weigh it before I cook it. If I just want a big bowl of something I do this:

Boil 4 oz of whole wheat pasta until one minute before desired tenderness, add 16 ounce bag of frozen stir fry vegetables, drain after one minute, toss with toasted sesame oil, soy sauce, a touch of rice vinegar, and garlic powder, and sometimes crushed red pepper.

Or this:

Boil 4 oz of whole wheat past until 30 seconds before desired tenderness, add 3 or 4 handfuls of spinach, then drain and toss with spaghetti sauce.

I'd rather have real pasta with a lot of veggies mixed in than try to trick myself into thinking a carrot is a pasta.

Not everyone can have real pasta though...

jeaninesteam1

I've heard that turnip noodles are delish from the spiralizer..