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Vegetable "Noodles", how do you use them?


ktmoomau

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I got some butternut squash "noodles"/ spirals.  I was planning when I make pasta for hubby to use them instead of pasta for me.  I assume I should steam them.  I bought a cheap spiralizer previously, but it didn't make good ribbons, but now they are easy enough to buy at the grocery, and my kitchen is so small- I don't worry about it.  How do you prepare and use vegetable noodles?  Do you have recipes that you like?  What are good flavor combinations?  

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I've never done butternut squash noodles, but I've generally found that more robust sauces do better.  I'll saute zucchini ribbons (made with a mandoline at home) and then make a carbonara sauce or spicy arrabiatta sauce.  Store-bought (or tomato sauces in general) can get watered down as the noodles release some liquid - a problem you wouldn't have with regular pasta.  For the Carbonara, I use pasteurized yolks (4), grated parmesan and crumbled bacon - season with pepper at the table.  

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Have you tried spaghetti squash? You don't need one of those spiralizer doohickeys, you just scrape the guts out with a fork and separate the strands a bit. I usually split one, and then roast with olive oil. I haven't tried this, but I think I saw a recipe somewhere where you put a small tomato in it and let that roast too.

http://www.foodnetwork.com/recipes/spaghetti-squash-with-marinara-recipe

 

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14 minutes ago, dracisk said:

I recently bought my first spaghetti squash and would be interested in any other tasty recipes anyone can share. I made a spaghetti squash gratin recipe with the one I bought and found it to be so-so (and I LOVE cheese).

Here is the one that I kind of used- http://reciperunner.com/green-chile-chicken-stuffed-spaghetti-squash/  I say kind of because I had made chicken enchiladas with salsa verde from the Rick Bayless cookbook, and used the leftover filling in this, etc.  I have also done garlic, butter and Parmesan with good results.

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There's a spaghetti squash recipe from Moosewood Cookbook I like a lot. Someone has uploaded a version of it here.  The original recipe calls for specific amounts of herbs (1/2 tsp. oregano, 1/4 cup freshly chopped parsley, 1 tsp. basil, dash of thyme).  This takes about 1 1/2 hours to make, but a chunk of that is the initial cooking of the spaghetti squash.

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