Hooray for veggie noodles! Or would voodles be the more correct term? Anyway, these noodles are full of color, flavor and most importantly fun! These nutritious noodles are made from fresh fruits and veggies.
Here are three reasons why you should include veggie noodles in your diet:
1. Low in Calorie
2. Higher in Fiber
3. Gluten Free
When it comes to veggie noodles, the sky really is the limit. There are countless options, combinations and recipes to enjoy. You just have to start with one! In the spirit of trying new things, take a look at my top 10 veggie noodle recipes to make this summer.
Possibly one of the most popular veggie noodles, the zoodle (zucchini noodle) pairs beautifully with classic Italian dishes. Smitten Studio‘s Zucchini Pasta with Mint-Pea Pesto recipe hits the nail on the head.
I don’t know if I could think of anything better than having a warm cup of chicken noodle soup right about now. Many thank-you’s to The Brewer and The Baker for your healthy and comforting Chicken Zoodle Soup recipe.
Currently oohing and aahing over the rich vibrant colors in this delightful dish. Check out the recipe (Purple Cauliflower Thai Green Coconut Curry with Carrot Noodles) at Inspiralized.
Serve The Kitchen McCabe‘s Butternut Squash Ravioli with Rosemary Browned Butter at any weekday luncheon. Your guests will be begging for the recipe after the first few bites.
I hope you enjoy making your noodles, zoodles, boodles and coodles (that was a mouthful wasn’t it?)!
Delish Dish, Pasta | Tags:
beets, butternut squash, carrot, comfort food, fresh veggies, hidden veggies, noodle, parmesan, pesto, Pumpkin, pumpkin recipe, ravioli, sauce, spaghetti, spaghetti squash, vegetable noodles, zucchini, zucchini noodles
Happy New Year! Even though it is half way through January 2015, I still feel the holiday spirit and excitement of new possibilities and changes around the corner. Most of us start the new year off with changes, specifically regarding our health. For me, this is especially hard after all of the cakes, pies and cookies I consumed during the holiday season. The only way to get on track without eating flavorless meals is to have more fun adapting my comfort food favorites.
Shrimp scampi is one of my favorite meals. It has so much flavor and only requires a few ingredients and effort. I found this wonderful BHG recipe that is typically grilled but I made it on my stove top. Usually I serve it over a big bowl of pasta but because I am on my new year health kick, I decided to serve it over spaghetti squash.
The spaghetti squash replacement immediately makes this dish low carb but it is nonetheless incredibly hearty and delicious. You won’t be starving after you finish this dish. In fact, you will incredibly satisfied.
I simply made the following changes and additions:
- For the spaghetti squash, I cut the squash in half, scooped out the seeds and seasoned it with salt and pepper.
- After a small drizzle of olive oil, I roasted it in the oven for 40-50 minutes at 400 degrees until it was nice and tender. Lastly, I scraped out the spaghetti squash and plated it to serve with my shrimp scampi.
- For the shrimp scampi, I added a 1/4 cup of white wine, a pinch of red pepper flakes and a little lemon pepper to taste.
This is a wonderful meal to start your healthy new year with. In fact, regardless of how light it is, I bet you will want to make it time and time again this year just because its so darn tasty.
Spaghetti squash is my favorite low-carb pasta substitute, and it’s so easy to make. Although you can roast it in the oven for an hour, I prefer to pierce it all over and microwave it – only takes 7 to 8 minutes!
Just a few weeks ago I made a Spaghetti Squash Primavera, which turned out amazing, so when I came across this Spaghetti Squash with Arugula Pesto side dish, I was all over it. You can double the portions and have it as a meatless main dish – all for under 300 calories.
The only change I made to the original recipes was swapping the Parmesan cheese, for shredded Pecorino Romano which is what I had on hand. This was quick and easy, and the red pepper flakes gave this dish a little zing! I will certainly be making this one again!
Gina – Skinnytaste.com
Delish Dish, Dinner, Easy Healthy Recipes, Healthy Cooking, Healthy Dinner Recipes, Healthy Eating Healthy Recipes, Healthy Recipes, Main Courses, Quick and Easy Recipes, Vegetables, Vegetarian, Vegetarian Meal Ideas | Tags:
arugula pesto, low-carb, Month of Healthy Recipes, spaghetti squash, Vegetarian Recipe
Hi, BHG.com readers! My name is Kristin Porter and I’m the blogger behind IowaGirlEats.com, where I share mostly-healthy, quick-fix, seasonal recipes, with the occasional decadent dessert thrown in. Because what’s life without a little dessert? That’s another post, though, as today I want to talk to you about squash.
I know, I know. Don’t everyone get too excited at once!
Seriously though, while the squash I remember eating growing up was that of the boiled and mushy variety, over the past several years I’ve learned just how mouthwatering and versatile squash can be. In-season, inexpensive, and currently in every grocery store across the country, there’s nearly no limit to the number of ways you can incorporate everything from butternut and acorn squash, to spaghetti and buttercup squash into your weekly menu.
- Enhance the natural sweetness of acorn squash by roasting then glazing squash halves with a decadent cinnamon-drizzle, like in Caramelized Acorn Squash.
- Swap carb-filled pasta for nutritious, crisp-tender strands of spaghetti squash then pair it with hearty chili, like in Spaghetti Squash with Chili.
- Puree slowly simmered buttercup squash with zingy ginger then top with crisp, chopped apples for a creamy and unique fall soup, like in Ginger-Squash Soup.
One of the most popular varieties of fall and winter squash, which also happens to be my favorite, is butternut squash. Sweet and luxurious when roasted or steamed, and extremely high in vitamins and minerals to boot, butternut squash can be used in everything from silky soups and sweet tarts, to smoothed over Shepherd’s Pie or swirled into spaghetti.
Recently I bought a gorgeous organic butternut squash at the market, and used it to whip up Butternut Squash Mac and Cheese, which my husband and I enjoyed on a cozy Sunday afternoon before the start of a crazy week.
Mac and Cheese is a fall and winter staple at my house, and I love finding new and different ways to jazz it up.
This recipe, which combines hearty rigatoni pasta with velvety butternut squash, smoked gruyere cheese, salty bacon, and sweet onions, is one of the most unique Mac and Cheeses I have ever tried, and will totally tickle and satisfy your taste buds.
A little sweet, a little salty, crunchy, creamy, and over-the-top decadent, I hope you’re able to enjoy this dish, and all the wonderful varieties of fall and winter squash sometime this season!