People on a Paleo diet often miss noodles. The gluten-free crowd has pasta products made from quinoa, rice and other “alternative” grains, but what about us grain-free folks? What can we do when we’re feeling like a bowl of spaghetti with meat sauce or a Thai green curry with noodles?
Ah, this is where spaghetti squash and zucchini noodles come in. Granted, they won’t match the texture of noodles made from wheat or other grains, but that’s easily made up for by the fact that you can eat them safely without making your gut leaky or setting fire to your immune system.
For the spaghetti squash, simply cut in half, put face down on a roasting pan, and roast at 400F for about 25-30 minutes. Let cook, and then scoop out the flesh with a fork. It will naturally take the shape of noodles.
For the zucchini noodles, just take an everyday vegetable peeler and peel of strips of zucchini into noodle lengths. Then saute in butter, ghee or coconut oil. Presto!
Once you’ve got your squash noodles, you can cover them with anything else you’d put on top of noodles. One of my favorite recipes, which I recently posted on my Facebook page, is a Thai green curry with chicken, red peppers, fresh spinach, cilantro and lime. I use the spaghetti squash for this.
But sometimes nothing beats a good ol’ bowl of spaghetti bolognese. Though either type of squash noodle works well here, I tend to use the zucchini noodles with the bolognese because they’re a little more neutral in flavor.
Another favorite is Health-Bent’s “Paleo Beef Lo Mein” recipe (pictured below).