Veggetti

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Replies

  • tambam69
    tambam69 Posts: 270 Member
    ZOODLES! I love it. My recommendation for cooking is to spiralize, salt, wait 20 mins, rinse and wring out in a dish towel. You can even dry out in the oven for a few minutes. Cook in a saute pan for a few minutes, then sauce it up. The texture comes out much less mushy than cooking straight from cut since you are drawing out the water trapped internally.

    Good idea
  • tambam69
    tambam69 Posts: 270 Member
    I have a spiralizer - I love it and use it once a week or so. My suggestions and a recipe can be found here: http://www.butterisnotacarb.com/zoodles-and-meat-sauce/

    Also, www.inspiralized.com has really awesome recipes. :)

    Thanks
  • herbertwest7734
    herbertwest7734 Posts: 52 Member
    When I use mine for zucchini spaghetti I don't cook or steam the zucchini at all, the sauce does it for you when you add it. Then it isn't mushy at all unless you let it sit there for a while, and still then I wouldn't say mushy, just much softer.

    I really want to try the spaghetti squash though.
  • mxmkenney
    mxmkenney Posts: 486 Member
    Nature makes a mean spaghetti sqash that does not require a "gadget". Cut it in half, scrape out the seeds, put a couple tablespoons of water in one half and cover with the other. Place it in a dish and throw it in the microwave for 12-14 minutes (depending on the size of the squash). Stuff shredds apart like spaghetti with no effort. Viola! Veggie spaghetti. Your welcome. :bigsmile:
  • ipprincess46
    ipprincess46 Posts: 4 Member
    Please let us know if it works well. I want to buy one!
  • skylerblue4
    skylerblue4 Posts: 13 Member
    This sounds so cool and like a great way to avoid carbs. But no one has talked about how it tastes? I may be a dunce, but is it actually a good substitute for pasta when it comes to taste? :ohwell:
  • Boccellin
    Boccellin Posts: 137 Member
    This sounds so cool and like a great way to avoid carbs. But no one has talked about how it tastes? I may be a dunce, but is it actually a good substitute for pasta when it comes to taste? :ohwell:

    I only just got the Veggetti, but I have sliced zucchini lengthwise with my mandolin and used the strips as substitutes for lasagna noodles. It was a wonderful substitute, very delicate flavor and married nicely with the sauce. Thats why I want to try the zoodles :)
  • Boccellin
    Boccellin Posts: 137 Member
    Nature makes a mean spaghetti sqash that does not require a "gadget". Cut it in half, scrape out the seeds, put a couple tablespoons of water in one half and cover with the other. Place it in a dish and throw it in the microwave for 12-14 minutes (depending on the size of the squash). Stuff shredds apart like spaghetti with no effort. Viola! Veggie spaghetti. Your welcome. :bigsmile:

    I've never tried spaghetti squash before. How's the flavor? Is it similar to zucchini or summer squash?
  • herbertwest7734
    herbertwest7734 Posts: 52 Member
    This sounds so cool and like a great way to avoid carbs. But no one has talked about how it tastes? I may be a dunce, but is it actually a good substitute for pasta when it comes to taste? :ohwell:

    I actually like it more than the pasta. I think it has a better taste and texture.
  • SarcasmIsMyLoveLanguage
    SarcasmIsMyLoveLanguage Posts: 2,668 Member
    I love mine! Don't use it all the time, but zucchini makes a great pasta substitute.
    +1 I use mine all the time to make zucchini pasta. Would love some new ideas
  • SarcasmIsMyLoveLanguage
    SarcasmIsMyLoveLanguage Posts: 2,668 Member
    Nature makes a mean spaghetti sqash that does not require a "gadget". Cut it in half, scrape out the seeds, put a couple tablespoons of water in one half and cover with the other. Place it in a dish and throw it in the microwave for 12-14 minutes (depending on the size of the squash). Stuff shredds apart like spaghetti with no effort. Viola! Veggie spaghetti. Your welcome. :bigsmile:

    I've never tried spaghetti squash before. How's the flavor? Is it similar to zucchini or summer squash?

    It's pretty tasty, a bit sweet.
  • Need2Exerc1se
    Need2Exerc1se Posts: 13,575 Member
    Nature makes a mean spaghetti sqash that does not require a "gadget". Cut it in half, scrape out the seeds, put a couple tablespoons of water in one half and cover with the other. Place it in a dish and throw it in the microwave for 12-14 minutes (depending on the size of the squash). Stuff shredds apart like spaghetti with no effort. Viola! Veggie spaghetti. Your welcome. :bigsmile:

    I've never tried spaghetti squash before. How's the flavor? Is it similar to zucchini or summer squash?

    It does taste similar, though it's a winter squash so you remove the seeds and peel. The seeds can be toasted and eaten like pumpkin seeds.
  • algrif37
    algrif37 Posts: 107 Member
    I bought the one on amazon. Go to inspiralized.com. She makes insanely delicious spiral veggie noodle recipes. I especially love the broccoli noodles with garlic!!
  • EmotionalEater84
    EmotionalEater84 Posts: 311 Member
    Great, now I want one .. thanks OP! XD
  • summerchilde
    summerchilde Posts: 1 Member
    I have a Ben Riner Spiralizer which is much better. 3 different noodles sizes. http://www.amazon.com/Benriner-Cook-Spiral-Vegatable-Slicer/dp/B00012F3R2
  • climbing_trees
    climbing_trees Posts: 726 Member
    Check out http://www.inspiralized.com/

    Amazing blog about spiralizing all kind of vegetables and fruits and making deliciously healthy meals~
  • cbarila
    cbarila Posts: 20 Member
    I have one (a small, inexpensive one from amazon), love it, and usually just use it wherever I would use regular spaghetti noodles or fettuccine noodles. Just saute for a few minutes and use whatever sauce you would like. Cleaning isn't a problem, I just use a little brush to get in the crevices.
  • redpandora56
    redpandora56 Posts: 289 Member
    spiralized zuchinni/courgette or squash - don't cook, just heatthrough with whatever sauce you're putting on, find that keeps them from getting squishy- but when i spiralize carrot, butternut squash, pumpkin or sweet potato, then i do cook those a bit first, but only for a few minutes. but i also second the votes on spaghetti squash, its delicious. I am actually having it for dinner tonight.

    Sometimes, only actual pasta will do - its my favourite food and i'd never give it up. but sometimes when i'm craving the 'sauce' more than pasta, the spiralized vegetables do the trick. Plus i like that i can literally eat a disgusting, feeds-a-family sized portion for the calories of a normal portion of pasta so it helps me from binging on pasta when i'm not feeling so in control.
  • husseycd
    husseycd Posts: 814 Member
    I love mine! I cut out pasta over a year ago and zucchini noodles make a great substitution. Taste phenomenal too. I saute mine in olive oil. I've used yellow squash, but didn't have much success with sweet potatoes, which is too bad because I think sweet potato "noodles" would be amazeballs.

    Cucumber noodles sound great too. I'll have to try them.
  • AbsolutelyAnnie
    AbsolutelyAnnie Posts: 2,695 Member
    This sounds so cool and like a great way to avoid carbs. But no one has talked about how it tastes? I may be a dunce, but is it actually a good substitute for pasta when it comes to taste? :ohwell:

    Delicious!!!

    I bought this double bladed thingy that peels on one side and shreds on the other. I got it on Amazon for under $9.

    http://www.amazon.com/x2605-Ultra-Julienne-Peeler-Vegetable/dp/B00L3I3226/ref=sr_1_3?ie=UTF8&qid=1410442668&sr=8-3&keywords=vegetable+shredder

    Last night I shredded one zucchini (about 200g) and one whole carrot (about 100g) and tossed both in a mesh strainer with about 1/4tsp of sea salt to DRAIN for the length of time it took to sauté (in 1tbsp olive oil and 1/2tbsp unsalted butter) some onion (25g), mushrooms (2 med), garlic (1tsp), and some sweet Italian sausage (1 link, 82g, removed from casing). Just as the sausage was cooked through I tossed in the zucchini and carrots for about 1 minute and then added about 1/2 cup tomato basil pasta sauce and cooked for another 1-2 minutes as I incorporated the sauce. Plated and served with 1tbsp of grated parmesan. (Total 630 calories for a huge plate of food.)

    KEY: Draining the zucchini with a dash of salt is critical to stave off mushiness. Adding the carrot to the strainer made sure it was well seasoned.

    OMIGOODNESS!!!!! Not only was it crazy delicious, but the vegetables were perfectly al dente and actually twirled on my fork just like spaghetti. Just. Like. Spaghetti.

    The zucchini and carrot were 75 calories, total. A standard 2oz serving of spaghetti pasta is 200 calories. That 125 calorie difference is a cookie. Yes please.
  • martinbeks
    martinbeks Posts: 255 Member
    ZOODLES! I love it. My recommendation for cooking is to spiralize, salt, wait 20 mins, rinse and wring out in a dish towel. You can even dry out in the oven for a few minutes. Cook in a saute pan for a few minutes, then sauce it up. The texture comes out much less mushy than cooking straight from cut since you are drawing out the water trapped internally.

    Good to know!
  • Boccellin
    Boccellin Posts: 137 Member
    Great, now I want one .. thanks OP! XD

    Your welcome :tongue:
  • Bellodesiderare
    Bellodesiderare Posts: 278 Member
    I now realize that I need a Veggetti (sp?) or spiralizer in my life!!!! Thanks guys!
  • dannyxtyler
    dannyxtyler Posts: 72 Member
    I got a spiralizer, and I LOVE zucchini noodles. I use "real" noodles for Fetuccine Alfredo every so often, but I make my own marinara to eat with the zucchini noodles and meatballs or sausage, so good! We enjoy it more than "real" spaghetti noodles, just not when it comes to creamy sauces (which are a treat anyway).
  • Boccellin
    Boccellin Posts: 137 Member
    Happy to report that the Veggetti was a complete success! I got SOOOO many zoodles for only 150 calories! I almost couldn't finish dinner there was so much food! And because it was spiralized to be just like pasta, the flavor was very mild, it wasn't just sauce on Zucchini. I will still want real (whole grain) pasta noodles from time to time, but this is a great substitute since I eat pasta so often!
  • healthyhayles
    healthyhayles Posts: 44
    I absolutely ADORE making zucchini noodles (or as already referred to on here, 'zoodles')! I always feel so good when I'm eating it, because I'm adding another vegetable into my day and I mean, hello... zucchini noodles!!! Who even thought of something so amazing?!!
  • cosmonew
    cosmonew Posts: 513 Member
    thank you for this post..... I want one of these but wondered if it really worked. I am soaking up every comment so I know which one to buy.
    I did use a vegetable peeler to make zuccini noodles... but they didn't look pretty like the spiralizer looks like it will.

    Wondering which one is best for my small budget.

    Also assuming that zuccini prices will skyrocket now.
  • aethre
    aethre Posts: 150 Member
    I just bought a Gefu Spirelli, impatiently waiting on it being delivered. Courgette is my favourite anyway. ^_^
  • Boccellin
    Boccellin Posts: 137 Member
    thank you for this post..... I want one of these but wondered if it really worked. I am soaking up every comment so I know which one to buy.
    I did use a vegetable peeler to make zuccini noodles... but they didn't look pretty like the spiralizer looks like it will.

    Wondering which one is best for my small budget.

    Also assuming that zuccini prices will skyrocket now.

    My budget was pretty small too (fiance is a teacher and I only work part time). The Veggetti was very reasonable. It was priced at $15 at Bed Bath and Beyond, but BB&B offers so many coupons that I only spent about ten on it. I think Amazon has it for less than 15 too. It's not high quality like the spiralizer I was eyeing up at Williams Sonoma, but it does exactly what it is supposed to do, is easy to use, and not too difficult to clean.

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