24 December, 2015
Make Pasta With a Vegetable Spiralizer
Around a month or so ago I got myself a new kitchen toy, but did not get around to using it for a while. A couple of evenings ago I decided to try it. It was very easy, lots of fun, and the result tasted great. The toy is a vegetable spiralizer. You have probably seen them advertised on T V. I had no idea how to use it, but the instructions were brief, concise and very easy. I used two green zucchini and one yellow squash. I followed the instructions and in very short time had a big bowl of long, long, very long “squash noodles” ( I measured one at 4 feet long!). I left them long because I planned to very briefly cook them and I knew that they would soften slightly and break as they were stirred, transferred, served, and eaten. I was not sure what to fix to go with them, but upon checking out my trusty freezer, I found a package of Danish sausages. In the fridge were some Baby Bella mushrooms. So, we had an extremely easy, low calorie, very low carb dinner, and I had fun with my new toy. I will get a lot of use out of it. It’s a good tool for making extremely low calorie, negligible carb ” pasta”. Wonderful for Diabetics!
- 1,2,or 3 long, slender squash
- Sausages (or any meat or fish of your liking)
- Fresh mushrooms (or any low carb vegetable if you don’t like mushrooms)
- Follow the directions on you Spiralizer and make “pasta” out of the squash.
- Prepare whatever meat or meat substitute you are using.
- Sauté the mushrooms in butter or olive oil or with Pam.
- Bring a saucepan of water to a boil. Place squash ” pasta” in boiling water. Boil very briefly ( 3-4 min.). You just want to soften it, not make it into mush, which long boiling can do. Drain “pasta” in your colander. Butter, salt and pepper to taste.
- Serve all and enjoy. ( I dare you to gain weight or elevate your blood glucose with this meal.)