Grain Free Noodle Alternatives

Zucchini Noodles

Spaghetti Squash

This week we tried 2 different grain free noodle alternatives: zucchini noodles and spaghetti squash. Both are common and popular but I had never tried making either of them. Then I topped each with a standard spaghetti sauce.
Both were just as easy to make as standard noodles and both tasted really good. Would I eat them and think they were grain-based noodles? Ahem, no. Would I eat them and think they tasted similar to noodles? Yes, especially the zucchini noodles.
The zucchini noodles were softer and their texture was more spot on than the spaghetti squash. The spaghetti squash was more stringy and crunchy. Again, both were good and easy to make but my family preferred the zucchini noodles. I will definitely be making them regularly.



To make the spaghetti squash:
1. Cut it in half 2. Scoop out the seeds 3. Baked 45 minutes face down on a cookie sheet.4. Use a fork to pull out all the spaghetti. 
I was surprised at how many noodles 1 spaghetti squash made, at least enough for 2 -3 people!



And for the Zucchini noodles I bought a handy dandy julienne slicer for 9.99 at Bed Bath and Beyond. Then I used this recipe from Against All Grain. 
Most people boil their noodles for a few minutes, but I liked this recipe because she "sweats" the noodles to get out all the moisture so your dish doesn't end up watery. 
I have a similar post coming that compares zucchini noodles vs. tortillas in my lasagna recipe. I'm also planning on trying Miracle Noodles and Kelp noodles (which pair best with Asian dishes). So many yummy things to come!
this post is part of Gluten Free Wednesdays