Whether you’re pressed for time or cash, eating healthy doesn’t have to be a chore. All you need is a little creativity. Spiralizing vegetables is a great way to “trick” yourself or your family into eating more vegetables. Plus, they’re gluten-free and in the raw form, very hearty and filling.
All you need is a quality spiralizer. I’ve used handheld spiralizers, Julienne peelers, mandolins and the newer countertop spiralizers with multi-attachments, like the one used here. In terms of accuracy, I think the countertop spiralizers are more versatile and accurate, allowing you to create noodles of different thickness AND providing a wider range of veggies and fruits to spiralize.
I purchased this OXO Tabletop Spiralizer from Kohl’s. I’ve been impressed with both the handheld and countertop spiralizers by OXO. But hands down, I prefer this one. Aside from the blades, it’s plastic so it’s very easy to clean and wipe down. Also, it’s lightweight BUT it has a suction cup underneath so it holds the unit in place while cutting.
BUTTERNUT SQUASH SPAGHETTI RECIPE
Ingredients for 4 servings of spaghetti using butternut squash noodles:
- 1 lb choice of protein
- I used ground lamb in this video example but I recommend 95% lean beef, 93% turkey or veggie ground
- 1 1/2 cup lean store-bought marinara (I used Simple Truth Organic Marinara)
- 24oz butternut squash noodles (you may need about 2 butternut squash)
- 1 tablespoon minced garlic
- Optional garnish
- fresh parsley or cilantro
- parmesan (understand this will change the macros)
- Set oven to 350F.
- Chop up butternut squash, slicing horizontally into thick chunks, then peel or cut off the skin. Place the chunks in a spiralizer to make thin or thick noodles.
- Place the noodles on a baking sheet, spray with olive oil, then bake noodles for 6 to 8 minutes.
- Spray a skillet with olive oil, then add garlic and your choice of protein or veggie ground. Chop it up as it cooks in the skillet. When it’s almost finished, about 5 minutes, add your favorite store-bought marinara or pizza sauce.
- Mix the marinara with the ground meat or veggies, then place over a serving of baked butternut noodles. The noodles should be tender, yet still somewhat firm.
- Garnish with cilantro or parsley, and/or parmesan.
Approximate macros for 1 of 4 servings (using 95% lean beef):
286 calories, 28g carbohydrates, 8g fat, 28g protein, 6g fiber, 9g sugar