when I bought mine I looked locally and couldn't find them. I have a Prime account with amazon so never looked beyond them when I did order mine.
There is another brand that's less expensive but makes thinner noodles (angel hair as oppposed to spaghetti). I prefer the thicker noodles, the versatility of the pricier slicer, and the reviews are very mixed on the cheaper version.
Speaking of gadgets: I bought a microwave pasta cooker on amazon. Basically, it's like a long, rectangular box, long enough to hold spaghetti. You'd think, why would you ever even use it? The thing has turned out to be extremely handy for me because, on my diet, I will have spaghetti. And everything else. As long as it doesn't exceed my calorie limit for the day, I'm fine.
What that box does is give you an easy way to make just one serving of pasta, with little fuss and preparation (no need to boil water in a pot, drain, etc.) It's the most awesome method for portion control when making pasta! And that's it, isn't it - portion control (=calorie control)!
I would love to try the spiral slicer, I just looked it up on amazon. I also, love zucchini, sounds great. Does the spiral slicer have different blades for different types of textures and cuts? Thanks for the post!
I hit the farm stand this morning and picked up a couple huge zucchinis! Had one for lunch with Alfredo sauce made from whirring cottage cheese smooth in a blender and adding parm cheese and seasonings. It was delicious!
For spaghetti squash, I cut in half, scoop out seeds, and bake (cut sides down) on a cookie sheet for 40 min. at 400 degrees. It naturally will look like spaghetti when you pull the flesh out with a fork.
Hi, I just use my vegetable peeler to make the zucchini ribbons. It works well. As for the spaghetti squash, I usually roast it in the oven, then use a fork to pull the "spaghetti" strands away from the walls of thew squash. Then serve it just as I would regular pasta. The zucchini makes an awesome Vegetable Lasagna. I serve it with a spinach filling, just add frozen spinach that has been drained very well to a mixture of ricotta and cottage cheese, an egg white, and some sea salt, pepper, and garlic powder. I also add a little browned ground turkey, to the sauce.
Spread a small amount of sauce in the bottom of the pan, then a layer of zucchini, a layer of the cheese/spinach filling, and a layer of the meat sauce, and so on until the pan is full. Bake at 350*F, for about 25 minutes for a 9X13 sized cake pan.
I have a spiral slicer I purchased from amazon. World Cuisine brand. LOVE that thing. It makes "real" noodles out of zucchini.
Spaghetti squash you just steam (cut in half first) or roast/bake (cut side down) until soft. Then scrape the flesh with a fork and it separates into strands.
I prefer zucchini as noodles. I like spaghetti squash but there is always that hint of squash taste (think pumpkin). Zucchini passes for pasta much better..especially if it's peeled. I don't usually peel it for myself but I do when serving it to my family.
Google on how to cook spaghetti squash(microwave or oven). When it's cooked, you shred the inside with a fork and it comes out very thin like pasta. I have a spiralizer that I got cheap, so I would use that if I wanted to make zucchini "pasta". You use a type of peeler to get it in ribbons. I would saute the zucchini until al dente and add the sauce. I'm not sure about boiling it.
I have read a few responses on here that mentioned using either spaghetti squash or zucchini to make noodles. Now my question is how? Do you cook like you would pasta, by boiling, etc? How can you get them to "look" like noodles?
They sound delicious and I am thinking that if I can get them to look like noodles, maybe my kids would eat them too!
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