Veggie noodles?! Yes, you read that correctly.
While it’s hard to find a dinner more satisfying than a steaming plate of
flavorful pasta, by now you’re well aware of just how fattening traditional
I say let’s not give up on our favorite pasta dishes…let’s make these dishes
lighter, healthier and just as delicious by using noodles made from
vegetables, rather than traditional, carb-laden pasta.
If you’re new to cooking with veggie noodles, you’re in for a treat! It’s
simple and satisfying to create comforting guilt-free pasta dinners, and I’m
going to show you how…
Veggie Noodle Recipe #1: Spaghetti Squash
Spaghetti squash is the easiest of all the veggie noodles to prepare since
the noodles are already formed in nature. Cut a spaghetti squash in half and
you’ll find a mess of seeds and stings in the center of thick, firm, yellow
flesh. The seeds and strings are discarded, and that thick, firm, yellow
flesh is cooked until tender and scraped off the skin, into a neat pile of
soft spaghetti-like noodles. Pretty cool, right?!
Make Spaghetti Squash Noodles:
Preheat the oven to 450 degrees F. Cut the spaghetti squash in half,
lengthwise and scoop out the seeds.
Rub the inside of each spaghetti squash half with coconut oil and
sprinkle with sea salt and black pepper. Place, cut side down, on a
baking sheet and bake for 45 minutes, or until tender.
- Serve with your favorite spaghetti sauce and meatballs. Enjoy!
Veggie Noodle Recipe #2: Zucchini
Zucchini is such a tender squash that it really doesn’t require cooking, and
in fact cooking zucchini noodles quickly turns them to mush. I’ve found that
pouring hot spaghetti sauce over a pile of zucchini noodles is all that it
needs to heat it up without causing it to get mushy. You’ll need a spiral
slicer –a little kitchen contraption that spirals zucchini through grating
holes to create long, spaghetti-like noodles.
Make Zucchini Noodles:
Wash the zucchini and remove the green skin with a veggie peeler. Run
the peeled zucchini through a spiral slicer to create long, thin
- Top with warm spaghetti sauce and serve immediately. Enjoy!
Veggie Noodle Recipe #3: Butternut Squash
While zucchini and spaghetti squash noodles are light and soft, noodles made
from butternut squash are a bit heartier. Not only does this translate into
a more filling meal, it also means that need to be cooked on their own,
before applying the spaghetti sauce, in order to achieve a tender
Now there’s a little bit of technique involved with cutting your butternut
squash in the best way to run it through a spiral slicer. I’ve found that
the narrow part of the squash, that’s completely solid, is the piece that
works really well with a spiral slicer. Slice off the skin and then simply
run it through the slicer. The part of the squash that’s hollow in the
middle is trickier to use with the spiral slicer, since those pieces are
pretty thin. A quick option is to simply chop those pieces thinly and use
that along with the long noodle strands.
Make Butternut Squash Noodles:
Preheat the oven to 350 degrees F. Cut the narrow part of both squash
off and peel off the skin. You should have 2 nice solid pieces of squash
(no hollow section). Run this through a spiral slicer to create long,
Toss the noodles with 1 teaspoon of olive oil and season with salt and
pepper. Spread over a rimmed baking sheet and bake for 5 to 8 minutes,
- Serve immediately with the spaghetti sauce of your choosing. Enjoy!
Veggie Noodle Recipe #4: Asparagus
Talk about truly guilt-free pasta – one made from asparagus spears! Rather
than serve this one with traditional spaghetti sauce (although you could)
I’ve included a dressing to toss the noodles with and I’d recommend serving
it with meatballs for some added protein.
Make Asparagus Noodles:
Wash one bunch of asparagus spears. Resist the urge to chop off the
tough stalks, these are your handles! Cut off the asparagus tips and
save. Hold onto the tough stalks and use a vegetable peeler to peel long
asparagus noodle strands into a large bowl. Mix in a Tablespoon of fresh
In a small bowl combine 3 Tablespoons of lemon juice, 1 teaspoon honey
and a dash of sea salt and black pepper.
Heat a Tablespoon of olive oil in a medium skillet. Add the asparagus
noodles. Sauté for 2 minutes then remove from heat. If you’d like, sauté
the asparagus heads by throwing them in the pan after 1 minute. Toss
with the dressing.
- Serve the noodles warm and garnish with fresh dill. Enjoy!
Eating healthy, low carb meals like these are what it takes to have that
lean, sexy body that you want.
But don’t forget that a fit body also requires a consistent, challenging
Call or email me today and get you started on the fitness plan that’s custom
designed for you. Let’s do this!