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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Cool Zucchini "Spaghetti" Idea
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Cool Zucchini "Spaghetti" Idea  This thread currently has 652 views. Print Print Thread
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passionprincess
Sunday, March 27, 2011, 9:58pm Report to Moderator Report to Moderator

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Ee Dan
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This recipe looks really easy:

http://steamykitchen.com/54-zucchini-spaghetti.html

The zucchini can be substituted with other veggies. A quick and simple idea.


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Joy
Sunday, March 27, 2011, 10:09pm Report to Moderator Report to Moderator

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Sam Dan
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I like it because it's a new, simple, easy way to ingest veggies!!

And, like you said substitutions of other veggies abound.

Thankx.


Joy
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passionprincess
Sunday, March 27, 2011, 11:06pm Report to Moderator Report to Moderator

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Bon apetit, Joy!

Let's try and modify the recipe for other blood types. Zucchini is a superfood but not a diamond. I am going to try and recipe this week.


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karen
Sunday, March 27, 2011, 11:52pm Report to Moderator Report to Moderator

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If you don't have the spiral slicer needed to prepare the vegetables you can use a spaghetti squash.  Poke a whole squash a few times, put it on a baking sheet and then in a 350 degree oven for 45 minutes to an hour, depending on the size.

When it's done baking, slice it in half the long way, scoop out the seeds carefully without also removing the flesh. Then, using a fork, scrape out the flesh.  It comes out just like spaghetti. Drizzle with your favorite oil and add your choice of seasonings. Delicious!
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C_Sharp
Monday, March 28, 2011, 2:13am Report to Moderator Report to Moderator

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Quoted from karen
If you don't have the spiral slicer needed to prepare the vegetables you can use a spaghetti squash.


The spaghetti squash works better for me since my timing is not great and thus my zucchini is too limp to use as a spaghetti substitute. I do use zucchini to replace lasagna noodles.


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AKArtlover
Monday, March 28, 2011, 11:40am Report to Moderator Report to Moderator

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Kyosha Nim
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Raw zuchinni and squash noodles are a possibility as well. They stay pretty firm.


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Goldie
Monday, March 28, 2011, 1:32pm Report to Moderator Report to Moderator

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I cook spaghetty squash in a pot, on inch of water on the bottom, then if the lid does not close I cut a little off the bottom .. it cuts easy .. and then steam on hot for about 15 minutes.. making sure I have enough water.. when soft to the fork,  cut in half, take out the seeds, take the meat out with a fork, add some allowed cheese, and or any kind of flavor of the day, and serve.. delsih but  dont burn your self trying to hold the skin halves .. they are hot when first coming out of the steam bath..

I make zucchini in almost any form.. sliced round when I also make a vegetable that is long, fresh or cooked to add color or sliced on the angle when it looks nice with round cut carrots.. actually it all depends on the size of each vegetable as I try to make cooking time (steam time) about the same.  add some spices and I am good to go.

I try not to brown my meats to often, so I place it sliced thin on top and let it steam. tougher meats I do the same but use onions on the very bottom and I let them take the heat to glaze and add flavor to the 'gravy' made from the fluid.  I just add spices ..

for rice I add green peas and cheeses (now that we are allowed some) and turkey cut up or a can of tuna at the end..

for some of the grains I make a soup from cut away meat stuff, with celery and other things and cook until all flavor is in the water.. (slow cooker for a whole day for broth --then I don't eat the stuff.. then add some few grains and again I am good to munch for brunch.. (I was told it makes for good healthy calcium broth)

to add changes I make on egg omelet, fold over /  cut into strips and sometimes grade in some colorful vegetables, just for the fun of it all.  for kids I use cookie cutters for shapes.. Zucchini strips added for just 30 seconds is nice also.  I do cut all by hand.

NOW if there was a way to cut pumpkin...    


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Joy
Monday, March 28, 2011, 10:46pm Report to Moderator Report to Moderator

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Passionprincess:

The zucchini spaghetti is dee-licious.  I don't have the proper shredder yet* but I managed to slice the zucchini into "let's say linguini size plus pieces".  

This, IMHO, is a dish that should be cooked right before everything else is finished so that you can get that little bit of crunch and it is hot and not mushy.  Since my pieces were a little thicker than called for I cooked them a bit longer.  At the last minute I added some shredded gruyere cheese and some sliced almonds.  

It is easy to imagine using other veggies instead of zucchini and adding your favorite additions or it is just as good the way the recipe calls for.  It is so easy and I enjoyed making it.  

Thanx.

*I browsed the reviews of the zucchini spaghetti on that site and someone mentioned that instead of going and getting a shredder ($24.99?) they went to a local Asian store and got something called a "Y" papaya shredder for about $2.99.  I'm going to look around this area for one.

Joy
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Chloe
Monday, March 28, 2011, 11:33pm Report to Moderator Report to Moderator

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Joy
Tuesday, March 29, 2011, 12:08am Report to Moderator Report to Moderator

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Chloe,

So that's what it looks like.  Great.  If I can't find the same thing locally I'll definitely be adding that to my kitchen.

Thanx.

Joy
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Chloe
Tuesday, March 29, 2011, 12:15am Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Joy
Chloe,

So that's what it looks like.  Great.  If I can't find the same thing locally I'll definitely be adding that to my kitchen.

Thanx.

Joy


You're welcome.

The video on that link I shared is great to watch in case you didn't see it....  I get papaya as a diamond on my SWAMI....that salad the lady was making looks awesome~!


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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