My list of allergens continually lengthens. As such, I am always seeking for alternatives. Eating is ahoy for many, but it is a job for me. My misery was leaving gluten filled gluttony called spaghetti. However, gluten free has dramatically improved a few health issues for me. Yet, there is nothing like spaghetti. Or is there?
I read about zucchini as a substitute for pasta, so I thought I would give it a go. Unfortunately, I am in the 25% of people who are sensitive to chlorophyll, so I had to be careful. After having purchased a manual spiralizer, I embarked on a new adventure, involving zucchini to trick myself into thinking it was actually spaghetti.
Vegan Paleolithic Gluten Free Spaghetti
Thoroughly clean the spiralizer and zucchini.
Spiralizer the zucchini.
Place the spiralized zucchini in a wok with a tiny bit of avocado oil.
Sprinkle zucchini with a tad sea salt, turmeric, black pepper, and parsley.
Mix in some garlic cloves.
Heat while storing for about three to five minutes. I had the stove on high, because I am impatient. You can turn it lower. Try not to steam the zucchini. My objective was to dry it a bit to get the aldente texture. If you hear it too long, just like spaghetti, it can get t soft and "mushy."
Aside from spiralizing, which took a bit with the device I used, preparation was quite quick.
Tastes almost like spaghetti without the guilt, starch, and bad carbs! Let me know how it works for you!