Sunday Cooking With Crys: Diet Tip Of The Week (IV)

Recently, while looking through various fitness websites for workout ideas, I came across the idea of zucchini spaghetti. I had never heard of this, so I immediately went online and found that what they mean by this is to use a vegetable spiralizer.

Pfft, I’ll try that. I went ahead and bought this one on amazon.



The image was somewhat misleading, as the zucchini noodles I wound up getting were not that thick, they were more like thin fettuccine. Despite that, I was surprised as to how much this worked out.

As a pasta lover, cutting down on pasta has been hard on me. The pasta itself takes away so much of my daily points that also having a fatty, flavorful sauce is almost out of the question, unless I eat such a small portion that I just get angry. However, with this idea, I can have a nice ragu or creamy cheese sauce, because the “noodles” are simply zucchini.

As with the cauliflower rice, I’m not going to pretend that it’s the same thing, it’s not. If I want to eat a simple tomato sauce, I’m still going to go for real pasta. However, for ragu, and cheese sauces, and pesto, I was surprised at how good this option actually was. As with the cauliflower rice, just add a teaspoon of oil to you pan, the spiralized veg, a little salt, and try to cook as uncovered as possible without adding any water. When they are soft, add whatever sauce you desire and let them cook in the sauce for a couple of minutes. Even with the thin fettuccine zucchini, I could twirl them on my fork, and enjoyed them immensely.

Vegetable spiralizer, highly recommended.


  1. kestrel says

    Haha, that’s what I had for dinner last night! I had pesto on mine as well as some of my own homemade Manchego cheese. I don’t cook it in a pan though, I just microwave it for about 4 minutes. No added oil etc. and it cooks up very nicely. Sometimes I have to put it back in for a few more seconds after I put on the sauce but really, it cooks up fine in the microwave.

    This also works with carrots. They are the right shape to fit in it.

  2. kestrel says

    I am a cheese maker. (And therefore blessèd!) I have my own teensy dairy and get up and milk animals every morning; not everyone has this luxury but you can make cheese anyway. Here is a link that tells the history of the cheese and gives directions for making it: You do need some specialized stuff to make cheese (such as the culture and the rennet) but actually most people can get by with what they already have as far as equipment, save for those few things.

    Also – I see by re-reading that link that I should have called it “Iberico” but I think of it as Manchego and that’s what it’s called usually when you are looking for a recipe for it. So yeah, I don’t live in Spain and I don’t have Manchego sheep! Still trying to do it as correctly as possible with my circumstances.

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