As much as we love carbs, they can completely derail our fitness goals – and energy. Yet, you might consider yourself an avid pasta lover and find it to be quite the obstacle to skip over this particular ingredient in your meals completely. Luckily, there are amazing substitutes to pasta, including vegetable-based “noodles.” Chopped and prepared to mimic the real deal, veggie noodles are as hearty as they are delicious. If you aren’t sure how to prep them, however, you could run into a whole other issue. So, follow these tips below to get started.
Zucchini, carrots, cucumbers, and turnips are great choices for first-timers. These veggies can be spiralized and then cooked similar to angel hair pasta. Not only are they low in carbs but they are a great source of vitamins and minerals.
Cook until barely tender, 1 to 2 minutes, then drain, then you are ready for your favorite sauce.
Spaghetti squash is another great vegetable noodle option. Once cooked, its flesh is easily separated into strands that look and act almost like spaghetti pasta. It only contains about 20% of the carbohydrates or regular pasta but is much richer in Vitamins A, C, E, K, and B vitamins.
Spaghetti squash is easily prepared. Simply cut the squash in half and microwave on high for 6-8 minutes until tender. Once tender, use a fork to separate the flesh into spaghetti-like strands and top with your favorite sauce.
Eggplant is a great noodle substitute option for lasagna. It is a great source of fiber, vitamins, and minerals and has 3.5 times fewer carbs.
Slice them lengthwise, so each slice resembles a thin plank. Pan sear until softened if enjoying immediately. If placed into a casserole or baking dish, like lasagna, salt the slices to eliminate any excess moisture, let dry, and layer them in as usual.
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