So – to my knowledge thus far, there are 2 pretty good ways of imitating noodles for your 4HB dish. The spaghetti squash method; and a quicker, and probably my favorite method: the standard squash noodle method. Yep, at word-value, you’re probably wondering what distinction I’m pretending to make, here. Keep on reading, oh skeptical one.
Squash noodles are so easy. So quick. And so good. And they are a great way to cram those extra veggies in, all the while fulfilling that little pasta craving that has been creeping up on you somewhere mid-way between your cheat days. A great thing about “pasta,” too, is that there are so many different variations your course can take. Serve as a side, or top with a chicken breast or filet of fish!
Plain and simple:
1-2 large yellow squash, zucchini squash, or eggplant (all work well for this)
1/2 tbsp coconut oil (or extra virgin olive oil)
Salt & Pepper, to taste
Any other seasonings
- Wash and pat dry the squash or eggplant.
- With a vegetable peeler, peel away the thick outer skin and discard
- Once you have removed the outer skin, continue using your vegetable peeler along the full length of the squash to peel away into fettucine-like sized strands. (Tip: I find the best way to maintain full-length strands is by laying the squash down on its side on the cutting board, and pulling the peeler along, horizontally – rather than holding the squash as you peel)
- Continue to rotate the squash as you peel away the strands, so your “noodles” remain somewhat uniform
- Stop peeling once you reach the seeds, as the seedy strands will become mushy in the cooking process (I usually end up either chopping up the remaining vegetable to toss into a stir-fry for mixing with the noodles, or save it to chop up into a salad, later…I just hate wasting anything!)
- Season the noodles with salt, pepper, and any other seasonings you wish
- Heat the oil in a medium frying pan over medium-high heat. Once the oil is hot (not smoking), add the squash strands.
- Saute the noodles in the pan, pushing them around frequently for 2 minutes as they cook in the oil. The squash will turn a bright color when finished, and will have become limp and noodle-like. 2 minutes is all it takes, and it’s ready!
- Eat plain, or top with 4HB-friendly marinara or pesto sauce, or with a mix of stir-fried veggies.