Ok, I know what you’re thinking: How is there any alternative to pasta? It’s not something you can just replace with something else and–ta-da!–there you go; same delicious meal. And trust me, I felt the exact same way before I started spiralizing. I’m a pasta lover, and I’d be lying if I said I’ve cut it out completely since veggie noodles made their way onto my dinner plate, but I certainly don’t crave it nearly as much as I used to.

This little gadget should have been around since the dawn of time. It turns any root vegetable (potato, sweet potato, beet, carrot…), any squash-like vegetable, and plenty of others (cucumber, zucchini) into noodles that your brain can’t figure out isn’t real spaghetti. Seriously, the “noodles” come out that good.

I’m going to show you how I turned three different vegetables into delectable “pasta” dishes, with a fraction of the starchy carbs and calorie count. I should warn you first, though, that I’m not a huge fan of exact measurements when it comes to cooking. Precise measurements are for the chemistry lab (and even then, I didn’t always stay true to that), but when it comes to cooking, there has to be room for creativity. So I’ll give you an idea of what I used, but feel free to adapt them to your liking.

Exhibit A: Butternut Squash Noodles with Marinara Sauce, Candied Pecans, Goat Cheese & Fresh Basil

Servings: 4 

1st picture

 

 

 

 

 

 

 

For the “Noodles”:

– 1 butternut squash (cylindrical part peeled, and bulb part discarded)

1) Spiralize on the “spaghetti-like” setting of your spiralizer.

2) Place in steamer and steam about 5-10 minutes or until tender but firm enough to not turn into mush when scooping into bowls.

2nd picture

3rd picture

For the Marinara Sauce:

– 2 large tomatoes, diced

– 1 onion, chopped

– 1 clove garlic, crushed

– 1 cup jarred tomato sauce

– 1 tsp olive oil

– ~2 tbsp fresh basil, chopped finely

– pepper to taste

1) Sautee onion and garlic in olive oil on medium heat until soft

2) Add tomatoes, tomato sauce, basil and pepper and simmer for 10 minutes

4th pic

For the Candied Pecans:

– 1 cup pecans, halved or chopped

– 2 tbsp brown sugar

– 1 tbsp olive oil

– 1 tbsp balsamic vinegar

1) Spread pecans out on a baking sheet lined with wax paper and broil on medium for 2-3 minutes or until lightly toasted

2) Combine olive oil, brown sugar, and balsamic vinegar in a small saucepan over medium heat until gently bubbling

3) Add toasted pecans to mixture and stir until well covered

4) Return pecans to baking sheet and spread out to allow coating to harden

5th picture

Putting it all together:

– 1/2 cup goat cheese, crumbled

– 2 tbsp fresh basil, finely chopped

1) top butternut squash noodles with marinara sauce

2) sprinkle pecans, crumbled goat cheese, and fresh basil on top in any order your inner foodie desires

For more amazing recipes visit, Rachelle’s blog here

Written by: Rachelle B. (Guest Blogger)